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  Pyscochemical and Sensoric Properties of Breakfast Cereal-Based Non Conventional Compossite Flour

  Supriyanto Supriyanto ⁽¹⁾, Bekti Anifatul Mufatiroh ⁽²⁾, Mojiono Mojiono ⁽³⁾

  (1) Program Studi Teknologi Industri Pertanian, Fakultas Pertanian, Universitas Trunojoyo Madura. Jl. Raya Telang PO BOX 2 Kamal Bangkalan Jawa Timur, 69162, Indonesia, Indonesia ,

  (2) Program Studi Teknologi Industri Pertanian, Fakultas Pertanian, Universitas Trunojoyo Madura. Jl. Raya Telang PO BOX 2 Kamal Bangkalan Jawa Timur, 69162, Indonesia, Indonesia ,

  (3) Program Studi Teknologi Industri Pertanian, Fakultas Pertanian, Universitas Trunojoyo Madura. Jl. Raya Telang PO BOX 2 Kamal Bangkalan Jawa Timur, 69162, Indonesia, Indonesia

  30-42

  2024-05-30

  Abstract View : 82

  PDF downloads: 22