DAYA TERIMA DAN NILAI GIZI BISKUIT DENGAN SUBSTITUSI TEPUNG GARBANZO (Cicer arietinum L.) DAN PENAMBAHAN TEPUNG WORTEL
Innovation has encouraged the development of snack products such as high-fiber biscuits by substituting garbanzo flour (Cicer arietinum L.) and the addition of carrot flour. This study aims to determine the effect of the substitution of garbanzo flour, the addition of carrot flour, and the interacti...
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| Main Authors: | , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Department of Nutrition, Faculty of Health Sciences, Universitas Jenderal Soedirman
2024-12-01
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| Series: | Jurnal Gizi dan Pangan Soedirman |
| Online Access: | https://jos.unsoed.ac.id/index.php/jgps/article/view/12772 |
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