Open AccessQuality Non-Gluten Flour as a Substitute for Wheat Flour in Making Steamed Brownies
Author(s) -
Herlina Dwi Nuresa,
Prihatno,
Setyo Prasiyono Nugroho
Publication year - 2022
Publication title -
gastronomy and culinary art
Language(s) - English
Resource type - Journals
ISSN - 2963-1270
DOI - 10.36276/gtr.v1i1.368
Subject(s) - steamed bread , food science , wheat flour , gluten , mathematics , significant difference , taste , chemistry , statistics