Effect of Starch, Lipid, and Protein Components in Flour on the Physical and Mechanical Properties of Indonesian Biji Ketapang Cookies

The objective of this study was to evaluate the effects of starch, lipid, and protein components in flour on the mechanical properties of Indonesian Biji Ketapang (BK) cookies. Since the type of flour determines the amounts of nutrients, three types of flour (i.e., wheat, rice, and tapioca flour...

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Bibliographic Details
Published in:International Journal of Technology
Main Authors: Asep Bayu Dani Nandiyanto, Risti Ragadhita, A Ana, Belkheir Hammouti
Format: Article
Language:English
Published: Universitas Indonesia 2022-04-01
Subjects:
cookies quality
crispness
rice flour
tapioca flour
wheat flour
Online Access:https://ijtech.eng.ui.ac.id/article/view/5208

Internet

https://ijtech.eng.ui.ac.id/article/view/5208

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