ORGANOLEPTIC CHARACTERISTIC OF BROWNIES FROM MOCAF AND GREEN BEAN FLOUR

ORGANOLEPTIC CHARACTERISTIC OF BROWNIES FROM MOCAF AND GREEN BEAN FLOUR

<p>The development of local food is one of the programs being promoted by the ministry of agriculture and as an effort to diversify food in the midst of the Covid-19 Pandemic. One of the local food commodities developed was cassava. Based on data from the Central Statistics Agency related to c...

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Bibliographic Details
Main Authors: Nezly Nurlia Putri, Nia Ariani Putri, Rahma Hariyanti
Format: Article
Language:English
Published: Department of Food Technology 2021-12-01
Series:Food ScienTech Journal
Subjects:
mocaf
green bean flour
organoleptic
brownies
Online Access:https://jurnal.untirta.ac.id/index.php/fsj/article/view/13141

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