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pro vyhledávání: '"Widya Karina Wijono"'
Autor:
Widya Karina Wijono, Teti Estiasih
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 4, Iss 2, Pp 162-170 (2021)
The addition of carbohydrates on gluten meat analogue has the potency to improve texture, such as lesser yam flour. It can be processed by steaming and baking. This study aimed to determine, analyze, evaluate the effect of cooking methods (steaming a
Externí odkaz:
https://doaj.org/article/e5f09366f8854706be136d4017559eaf
