Utilization of Cassava-Jicama Composite Flour in Making Gluten-Free Biscuits with Different Types of Fats
Biscuits are a commonly consumed bakery product typically using wheat flour as a primary ingredient, rendering them unsuitable for gluten-intolerant consumers. Using cassava as a gluten-free alternative for composite flour in bakery products has been proven effective. Furthermore, jicama, which has...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Sebelas Maret, Faculty of Agriculture
2023-06-01
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| Series: | Caraka Tani: Journal of Sustainable Agriculture |
| Subjects: | |
| Online Access: | https://jurnal.uns.ac.id/carakatani/article/view/71993 |