Tingkat kesukaan cookies mocaf dengan penambahan koro benguk (Mucuna pruriens) dan labu kuning (Cucurbita moschata) pada variasi suhu pengeringan
Consumer preference for gluten-free products is increasing, which aligns with health awareness. Mocaf cookies with mucuna pruriens and pumpkin can be a new alternative for healthy snack innovation. This research aims to design and determine the optimal formulation of mocaf mucuna pruriens pumpkin co...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Trunojoyo Madura
2025-05-01
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| Series: | Agrointek |
| Subjects: | |
| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/26740 |
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