Pengaruh subtitusi tepung fungsional lokal (TFL) campuran ulat sagu terhadap mutu sensorik dan kadar air biskuit
Local foodstuffs, including sago worms, contain high nutrients and are widely available in Indonesia, but until now have not been optimally utilized. Through food technology efforts, substituting sago worm into flour is very good for developing local food biscuits. This study aims to analyze the eff...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh
2022-11-01
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| Series: | AcTion: Aceh Nutrition Journal |
| Subjects: | |
| Online Access: | https://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/827 |