Quality Evaluation of Wheat-Pedada Fruit Flour (PFF) Biscuit with Different Emulsifiers

Author:

Jariyah J.,Widjanarko Simon Bambang,Yunianta ,Estiasih Teti

Publisher

Elsevier BV

Reference18 articles.

1. Functional Properties and Biscuit Making Potentials of Sorghum wheat Flour Composite;Adebowale;American Journal of Food Technology,2012

2. AOAC., 2000. Official Methods of Analysis of the Association of official Analytical Chemistry.Inc. Washington, D.C.

3. Development of a rapid and inexpensive plasma glucose estimation by two-point kinetic method based on glucose oxidase-peroxidase enzymes;Basak;Indian Journal of Clinical Biochemistry,2007

4. Cauvain, S.P., Young, L.S., 2000. Bakery Food Manufacture and Quality. Blackwell science Ltd. Australia. p.99.

5. Engineering Economy;De Garmo,1984

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