Using rice bran as a patisserie ingredient in project-based learning in the food engineering study program at UNY
The number of people with non-communicable diseases (NCD) and degenerative diseases tends to increase from time to time. The diseases are the results of a bad diet and free radicals. Rice bran is one of the food sources containing high fiber and antioxidants. However, it is rarely used as a food pro...
| Main Authors: | , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Univerisitas Negeri Yogyakarta
2023-05-01
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| Series: | Jurnal Pendidikan Teknologi dan Kejuruan |
| Subjects: | |
| Online Access: | https://journal.uny.ac.id/index.php/jptk/article/view/47998 |