Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
June 6, 2024Jurnal Pendidikan Tata Boga dan Teknologi

The Effect Jicama Flour Substitution On The Quality Of Coconut Root Cake

View Full Paper
Ask AI
Bookmark
Share

Authors

HSHafifah Mardiah SusantiWGWiwik GusnitaState University of PadangRHRahmi HolinestiState University of Padang

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Susanti et al. (2024) studied this question.

synapsesocial.com/papers/68e65f84b6db6435875ed2e8https://doi.org/10.24036/jptbt.v5i2.14599
View Full Paper
Ask AI
Bookmark
Share

Also Consider

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

  1. 1The Effect Of Jicama Flour Substitution On The Quality Of Soft Cookies2024
  2. 2The Addition Of Jicama Flour On The Quality Of Shape, Color, Aroma, Texture And Taste In Muffins2024
  3. 3The Effect Of Jicama Flour Subtitution On The Quality Of Cat’s Tongue Cookies2024
  4. 4The Quality Of Baked Brownies Produce From The Subtitution Of Milit Flour2024
  5. 5Substitution of Desiccated Coconut on The Physicochemical and Organoleptics of Crispy Cookies2024