Open AccessChemical Composition and Sensory Analysis of Simulated Chips Based Rice Bran Tempe Flour
Author(s) -
Laras Cempaka,
Nikelya Casa,
Nurul Asiah
Publication year - 2018
Publication title -
current research in nutrition and food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.255
H-Index - 14
eISSN - 2347-467X
pISSN - 2322-0007
DOI - 10.12944/crnfsj.6.3.25
Subject(s) - tempe , bran , food science , rhizopus oligosporus , steaming , mathematics , fermentation , chemistry , raw material , organic chemistry