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EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF GLUTEN-FREE WHITE BREAD WITH VARIATIONS IN THE PROPORTIONS OF MOCAF FLOUR AND MUNG BEAN FLOUR

Alfia Nur Rofida , Kejora Handarini , Bambang Sigit Sucahyo , Dewi Mariyanah

3106-3112

2026-02-28

Statistics: 0
THE EFFECT OF THE PROPORTION OF SORGUM FLOUR (Sorghum bicolor) AND JACKFRUIT SEED FLOUR (Artocarpus heterophyllus) ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF CRISPY GLUTEN FREE BROWNIES

Angelie Lavionda , Bambang Sigit Sucahyo , Retnani Rahmiati , Yuda Agustian

3348-3355

2026-02-28

Statistics: 0
PHYSICOCHEMICAL AND ORGANOLEPTIC QUALITY ANALYSIS OF GLUTEN-FREE WET NOODLES BASED ON SORGUM FLOUR ( SORGHUM BICOLOR L. MOENCH)

Daniel Eka Bekti Saputra , Fadjar Kurnia Hartati , Adhania Andika Prayudanti

2970-2978

2026-01-28

Statistics: 54

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