Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits
Biscuit formulation was produced from the partial substitution of wheat flour using mangrove fruit flour (MFF) with the addition of an emulsifier. In this study, Pedada (Sonneratia caseolaris) and Lindur (Bruguiera ghymnorhiza) were used as two varieties of MFF. Lecithin and sodium stearoyl lactyla...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
TALENTA
2018-09-01
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| Series: | Indonesian Journal of Agricultural Research |
| Subjects: | |
| Online Access: | https://dev-talenta.usu.ac.id/InJAR/article/view/318 |
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