Physicochemical And Organoleptic Characteristics Of Flakes Based On Fermented Rice Bran and Beneng Taro Flour (Xanthosoma undipesh K.Koch)
<p>Flakes are a food product and are expected to be able to meet market demand by presenting products that are practical, easy to serve, and fulfill the body's nutritional content. This research aims to determine the level of consumer acceptance of flakes products based on taro beneng flo...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2024-07-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/24861 |
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