Optimization of Physicochemical and Organoleptic Properties of Cookies made of Modified Cassava Flour and Mung Bean Flour
Wheat flour is usually the main ingredients of majority of cookies. Despite its high consumption, however it is not widely available. It will be efficacious to substitute wheat flour with modified cassava flour (MOCAF) combined with mung bean flour to enhance protein content of cookies. The aims of...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2022-01-01
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| Series: | E3S Web of Conferences |
| Subjects: | |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2022/11/e3sconf_ifc2021_04003.pdf |