Open AccessThe Effect of Fermented White Corn Flour and Wheat Flour Formulation on the Quality of Cookies
Author(s) -
Jessica Selvira,
Rahmawati Rahmawati,
Rijanti Rahaju Maulani,
Dase Hunaefi,
Dede Saputra
Publication year - 2020
Language(s) - English
Resource type - Conference proceedings
DOI - 10.5220/0010513800003108
Subject(s) - food science , corn flour , fermentation , wheat flour , quality (philosophy) , white (mutation) , mathematics , chemistry , raw material , bran , biochemistry , organic chemistry , philosophy , epistemology , gene