Open AccessEvaluation of the nutritional, physical and sensory quality of functional Ladrang chips produced from wheat flour and pregelatinized tannia flour blends
Author(s) -
I Nengah Kencana Putra,
I Putu Suparthana,
Ni Putu Timur Ina
Publication year - 2019
Publication title -
aip conference proceedings
Language(s) - English
Resource type - Conference proceedings
SCImago Journal Rank - 0.177
H-Index - 75
eISSN - 1551-7616
pISSN - 0094-243X
DOI - 10.1063/1.5125540
Subject(s) - food science , wheat flour , boiling , sieve (category theory) , materials science , chemistry , mathematics , organic chemistry , combinatorics
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