The Effects of Margarine Substitution with Peanut Paste on The Characteristics of Sago Cookies
The principle of making sago cookies without wheat flour through the substitution of margarine with peanut paste is predicted to boost the nutritional content of cookies and also employ alternative components to replace margarine to develop products that are acceptable to consumers. This study aimed...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Green Engineering Society
2024-05-01
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| Series: | Journal of Applied Agricultural Science and Technology |
| Subjects: | |
| Online Access: | https://www.jaast.org/index.php/jaast/article/view/276 |
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