المؤلفون: Herlina Marta, Shifa Auliya Yusnia, Fetriyuna Fetriyuna, Heni Radiani Arifin, Yana Cahyana, Dewi Sondari

المصدر: Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 2, Pp 188-196 (2024)

مصطلحات موضوعية: amorphophallus paeoniifolius, flour blends, gluten-free steamed brownies, hedonic sensory test, manihot esculenta, pasting properties, texture parameters, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://journal.pan.olsztyn.pl/Application-of-Flour-Blends-from-Modified-Cassava-and-Suweg-Flours-in-Gluten-Free,188615,0,2.html; https://doaj.org/toc/2083-6007

URL الوصول: https://doaj.org/article/5fffd5c5a4914605b0be49d088087d5d