Open AccessSensory Characteristics and Nutrient Content of Food Bar with Flour and Pumpkin Seed Substitution
Author(s) -
Mutia Reski Amalia,
Nuryani Nuryani,
Budi Santoso
Publication year - 2022
Publication title -
jurnal ilmiah kesehatan
Language(s) - English
Resource type - Journals
eISSN - 2686-2883
pISSN - 2337-9847
DOI - 10.36590/jika.v4i1.271
Subject(s) - aroma , food science , taste , organoleptic , flavor , water content , proximate , chemistry , mathematics , geotechnical engineering , engineering