Physicochemical And Organoleptic Characteristics Of Flakes Based On Fermented Rice Bran and Beneng Taro Flour (Xanthosoma undipesh K.Koch)

Physicochemical And Organoleptic Characteristics Of Flakes Based On Fermented Rice Bran and Beneng Taro Flour (Xanthosoma undipesh K.Koch)

<p>Flakes are a food product and are expected to be able to meet market demand by presenting products that are practical, easy to serve, and fulfill the body's nutritional content. This research aims to determine the level of consumer acceptance of flakes products based on taro beneng flo...

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Bibliographic Details
Main Authors: Nia Ariani Putri, Winda Nurtiana, Mohamad Ana Syabana, Bayu Meindrawan, Reizza Muhammad Giyats Al Hisyam Dwi Samara
Format: Article
Language:English
Published: Department of Food Technology 2024-07-01
Series:Food ScienTech Journal
Subjects:
beeng taro flour
flakes
fermented rice bran
organoleptic characteristics
physicochemical characteristics
Online Access:https://jurnal.untirta.ac.id/index.php/fsj/article/view/24861
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