Open AccessPhysicochemical and Functional Properties of Composite Flours Based on Mocaf and Tempeh Flour for Making Cookies
Author(s) -
Dita Kristanti,
Woro Setiaboma
Publication year - 2022
Publication title -
iium engineering journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.141
H-Index - 6
eISSN - 2289-7860
pISSN - 1511-788X
DOI - 10.31436/iiumej.v23i2.2234
Subject(s) - food science , gluten free , gluten , wheat flour , chemistry , casein , composite number , mathematics , algorithm
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