Acceptance of Sweet Bread with Black Rice Flour as a Substitute Ingredient
This research aims to assess the organoleptic quality of sweet bread substituted with black rice. Methodology: Black rice replaces wheat flour as the main ingredient in this study. It employs a qualitative research design with an experimental approach involving 20 panelists. Indicators studied inclu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/17/bioconf_ic-ftn2024_04002.pdf |