Open AccessFormulations and characteristics of cookies made of organic red bean, soybean, and sago composites-based flour
Author(s) -
Rahmawani Rahmawani,
Eva Fitriyaningsih
Publication year - 2022
Publication title -
journal of applied nutrition and dietetic
Language(s) - English
Resource type - Journals
ISSN - 2797-7412
DOI - 10.30867/jand.v1i1.44
Subject(s) - organoleptic , wood flour , food science , composite number , mathematics , raw material , wheat flour , completely randomized design , odor , extrusion , materials science , composite material , chemistry , statistics , organic chemistry