Open AccessKarakteristik Fisik, Kimia, dan Sensori Flakes Berbasis Tepung Uwi Ungu (Dioscorea alata L.) dengan Penambahan Tepung Kacang Kedelai (Glicyn max L.)
Author(s) -
Distya Rizki Hapsari,
Aulia Rizki Maulani,
Siti Aminah
Publication year - 2022
Publication title -
jurnal agroindustri halal/jurnal agroindustri halal
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2550-0163
pISSN - 2442-3548
DOI - 10.30997/jah.v8i2.6290
Subject(s) - aroma , organoleptic , food science , taste , bitter taste , mathematics , chemistry