Chemical characteristics and organoleptic of gluten free toddler biscuits from mung bean flour, modified cassava flour and flaxseed

Amalia, Lia (2021) Chemical characteristics and organoleptic of gluten free toddler biscuits from mung bean flour, modified cassava flour and flaxseed. Jurnal Food Research, 5 (3). pp. 342-350. ISSN 2550-2166

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Official URL: https://www.myfoodresearch.com/vol-59474issue-3.ht...
Item Type: Article
Subjects: Q Science > QD Chemistry
Divisions: Fakultas Ilmu Pangan Halal (FIPHAL) > Teknologi Pangan
Depositing User: Andri Brawijaya
Date Deposited: 17 Apr 2023 00:56
Last Modified: 17 Apr 2023 00:56
URI: http://repository.unida.ac.id/id/eprint/3196

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