Open AccessAddition of Tempeh Flour as a Protein Source in Mixed Flour (Mocaf, Rice, and Corn) for Pasta Product
Author(s) -
Lista Eka Yulianti,
Enny Sholichah,
Novita Indrianti
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 - 10.1088/1755-1315/251/1/012037
Subject(s) - food science , wheat flour , corn flour , chemistry , rice flour , water content , fortification , raw material , bran , geotechnical engineering , organic chemistry , engineering