Physicochemicals, Organoleptic Properties, and Nutritional Adequacy Rates of Supplementary Food Cookies with the Addition of Whey Protein Powder, a By-Product of Making Dangke
The purpose of this research is to develop a supplementary meal for breast milk (CF) using whey protein derived from the byproduct of dangke manufacture, a typical Enrekang dish. The research involved spray drying whey protein powder and making CF cookies with four different whey protein powder add...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2025-03-01
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| Series: | Jurnal Ilmu Pertanian Indonesia |
| Online Access: | https://journal.ipb.ac.id/index.php/JIPI/article/view/59113 |
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