Open AccessEvaluation of Chemical and Organoleptic Qualities of Gluten-Free Dry Noodle Made from Maize and Cassava Flours during Storage
Author(s) -
Rima Kumalasari,
Dewi Desnilasari,
Sharren Pratama Wadhesnoeriba
Publication year - 2018
Publication title -
jurnal ilmu pertanian indonesia
Language(s) - English
Resource type - Journals
eISSN - 2443-3462
pISSN - 0853-4217
DOI - 10.18343/jipi.23.3.173
Subject(s) - organoleptic , food science , aroma , flavor , chemistry , gluten free , taste , gluten , moisture , water content , fatty acid , mathematics , organic chemistry , engineering , geotechnical engineering
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