Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
June 4, 2024Demeter Journal of Farming and AgricultureOpen Access

Different Concentrations Of Cassava Flour (Manihot utilisima) And Wheat Flour On The Physicochemistry And Organoleptic Quality Of High-Fiber Steamed Brownies

View Full Paper
Ask AI
Bookmark
Share

Authors

FHFadjar Kurnia HartatiUniversitas Dr. SoetomoNSNikolaus Gabriel SusantoUniversitas Dr. Soetomo

Discussion

Loading...

Member takes

Implication

Key Points

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

Cite This Study

Hartati et al. (2024) studied this question.

synapsesocial.com/papers/68e665ecb6db6435875f1d6fhttps://doi.org/10.58905/demeter.v2i1.279
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 Quality Of Baked Brownies Produce From The Subtitution Of Milit Flour2024
  2. 2Physicochemical and sensory characteristics of steamed brownies partially substituted with breadfruit flour2026
  3. 3The Substitution of Different Concentration of Okara Flour in Brownies Formulation Added of Flaxseed (Linum usitatissimum) as Low-Gluten Healthy Food2024 · 2 citations
  4. 4Production and quality evaluation of bread from blend of biofortified cassava, wheat and dry date flours2024 · 2 citations
  5. 5Utilization of cassava flour along with the addition of gluten for the preparation of noodles2024 · 3 citations