CHEMICAL AND ORGANOLEPTIC PROPERTIES OF COOKIES FROM CORN FLOUR AND MUNG BEAN AS A GLUTEN-FREE SNACKS

CHEMICAL AND ORGANOLEPTIC PROPERTIES OF COOKIES FROM CORN FLOUR AND MUNG BEAN AS A GLUTEN-FREE SNACKS

ABSTRACT Autism disorders can reduce the ability to communicate, socialize, and respond to the environment. Some children with autism disorders are allergic to gluten. This study aims to analyze the characteristics of gluten-free cookies from corn flour and mung bean flour. The experimental desig...

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Bibliographic Details
Main Authors: Nita Maria Rosiana, Kurnia Cahya Susianti, Arinda Lironika Suryana
Format: Article
Language:Indonesian
Published: Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian 2021-07-01
Series:Jurnal Pangan dan Agroindustri
Subjects:
autism
cookies
corn flour
mung bean
Online Access:https://jpa.ub.ac.id/index.php/jpa/article/view/783

Internet

https://jpa.ub.ac.id/index.php/jpa/article/view/783

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