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pro vyhledávání: '"Trisnawati Chatarina Yayuk"'
Publikováno v:
E3S Web of Conferences, Vol 344, p 04004 (2022)
Chemical components of red kidney beans, starch and protein, closely related to its functional properties. The starch and protein components are structurally still bound to each other or to other components in a complex structure which can hinder the
Externí odkaz:
https://doaj.org/article/20258ebee5f6473aa6fbcd16690c9ff7
Autor:
Leticia Celine Gabrielle, Trisnawati Chatarina Yayuk, Widyastuti Theresia Endang Widoeri, Srianta Ignatius, Tewfik Ihab
Publikováno v:
E3S Web of Conferences, Vol 344, p 04003 (2022)
Wheat flour is usually the main ingredients of majority of cookies. Despite its high consumption, however it is not widely available. It will be efficacious to substitute wheat flour with modified cassava flour (MOCAF) combined with mung bean flour t
Externí odkaz:
https://doaj.org/article/f9971620557e444084fd34aa8c414e7d