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pro vyhledávání: '"Wachid Mochamad"'
Autor:
Damat Damat, Hendroko Setyobudi Roy, Harini Noor, Asmawati Asmawati, Anwar Shazma, Zsazsa Mahesah Cutari, Wachid Mochamad, Andoko Effendi, Trisna Salsabila Andalusia
Publikováno v:
E3S Web of Conferences, Vol 432, p 00008 (2023)
This study aimed to analyze gluten free biscuits’s from purple sweet potato flour, rice bran flour, and coffee cherry flour; using completely randomized design method. The treatments applied were the ratio of adding purple sweet potato flour, bran
Externí odkaz:
https://doaj.org/article/c5e095b9478a4c18ba9a179639cd356b
