Open AccessConsumers Preferences to Sweet Potato Flakes (Spf) from Sweet Potato Pasta as A Raw Material, with Enrichment Mung Bean Flour as Source Protein
Author(s) -
Noveria Sjafrina,
Sitti Aminah
Publication year - 2014
Publication title -
international journal on advanced science, engineering and information technology/international journal of advanced science, engineering and information technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.216
H-Index - 22
eISSN - 2460-6952
pISSN - 2088-5334
DOI - 10.18517/ijaseit.4.3.396
Subject(s) - organoleptic , mung bean , food science , potato starch , legume , water content , mathematics , biology , chemistry , starch , botany , geotechnical engineering , engineering