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Effect of TESOTA Composite Flour Composition (Wheat, Sorgum, Tapioca) and Carrageenan Concentration on The Quality of Low-Gluten Bread

Abid Jalaluddin Aflah, Sri Widyastuti, Moegiratul Amaro, Riezka Zuhriatika Rasyda
125-138
2024-11-30

The Effect of Composite Flour Proportion and Carrageenan Concentration on the Chemical, Physical and Organoleptic Quality of Low Gluten White Bread

Sasi Fhatmayani Putri, Sri Widyastuti, Moegiratul Amaro, Riezka Zuhriatika Rasyda, Setyaning Pawestri, Lalu Unsunnidhal
139-150
2025-05-31
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