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 , wheat flour , white (mutation) , quality (philosophy) , fermentation , mathematics , chemistry , raw material , physics , biochemistry , organic chemistry , bran , gene , quantum mechanics
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