Acceptance of Sweet Bread with Black Rice Flour as a Substitute Ingredient

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...

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Bibliographic Details
Main Authors:	Widodo Slamet, Hudiah Andi, Qur’ani Besse, Nurramadhan Taufik
Format:	Article
Language:	English
Published:	EDP Sciences 2024-01-01
Series:	BIO Web of Conferences
Online Access:	https://www.bio-conferences.org/articles/bioconf/pdf/2024/17/bioconf_ic-ftn2024_04002.pdf

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