Open AccessEvaluation of Physicochemical, Functional and Pasting Properties of Soybean, Mung Bean and Red Kidney Bean Flour as Ingredient in Biscuit
Author(s) -
Lia Ratnawati,
Dewi Desnilasari,
Diki Nanang Surahman,
Rima Kumalasari
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/251/1/012026
Subject(s) - food science , ingredient , chemistry , viscosity , swelling capacity , solubility , swelling , starch , materials science , organic chemistry , composite material