Open AccessTexture profile of the bread produced from composite flour Bruguiera gymnorrhiza flour (BGF) and wheat flour
Author(s) -
Malakouti Amin,
MT Hasan,
Zakariya,
S.A. Pralebda,
Heru Pramono,
Eka Saputra,
Sri Subekti,
Moch. Amin Alamsjah
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/236/1/012109
Subject(s) - food science , wheat flour , mathematics , composite number , chemistry , algorithm