Quality Development of Bagiak (Osing Ethnic’s Snack) Using Gembili (Dioscorea esculenta L.) Flour
The development of food product for improving the product quality was costly, especially if it had to reformulate the product. Therefore, finding the alternative raw materials which nutritious food and has a bioactive component that beneficial for health, was one of the ways to reduce cost. One of t...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2020-01-01
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| Series: | E3S Web of Conferences |
| Subjects: | |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/02/e3sconf_icals2019_03008.pdf |