Corn Wingko Processing Optimization Using Response Surface Methodology
Wingko is semi-wet food from Indonesia made from grated coconut, glutinous rice flour, sugar and other additives that form a distinctive taste and aroma. Utilization of corn in the form of flour aims to reduce the use of glutinous rice flour as the main composition of wingko because in addition to b...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Food, Agriculture, and Natural Resources (FANRes) - Networks
2020-12-01
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| Series: | International Journal on Food, Agriculture and Natural Resources |
| Online Access: | https://journal.fanres.org/index.php/IJFANRES/article/view/19 |