The Formulation of Corn Tempeh Flour (Zea Mays L.) and Wheat Flour toward Chemical, Physical and Sensory Characteristics of Baked Brownies
The objective of this research was to obtain different chemical, physical and sensory characteristics of baked brownies from various formulations of corn tempeh flour and wheat flour, and to obtain the formulation of corn tempeh flour and wheat flour which produces brownies with the best chemical, p...
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| Format: | Article |
| Language: | English |
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Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
2017-09-01
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| Series: | Jurnal Teknologi & Industri Hasil Pertanian |
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| Online Access: | http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1533 |