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August 21, 2024Jurnal Pendidikan Tata Boga dan TeknologiOpen Access

The Quality Of Baked Brownies Produce From The Subtitution Of Milit Flour

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Authors

FHFanessha HazzarahEEElida ElidaState University of PadangWGWiwik GusnitaState University of Padang

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Cite This Study

Hazzarah et al. (2024) studied this question.

synapsesocial.com/papers/68e5b89bb6db643587550e9ehttps://doi.org/10.24036/jptbt.v5i3.16886
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Physicochemical and sensory characteristics of steamed brownies partially substituted with breadfruit flour2026
  2. 2Different Concentrations Of Cassava Flour (Manihot utilisima) And Wheat Flour On The Physicochemistry And Organoleptic Quality Of High-Fiber Steamed Brownies2024
  3. 3The Addition Of Jicama Flour On The Quality Of Shape, Color, Aroma, Texture And Taste In Muffins2024
  4. 4Effect of Cinnamon Addition on the Quality of Tofu Dregs Flour-Substituted Baked Brownies2026
  5. 5Effect of Modified Banana Kepok (Musa paradisiaca L.) Starch Substitution on Resistant Starch, Protein, and Water Content in Steamed Brownies2024 · 2 citations