Karakteristik fisikokimia tepung lima varietas lokal gembili dan potensinya dalam pengembangan mi bebas gluten
The development of gluten-free noodles using gembili flour offers an alternative solution to reduce Indonesia's heavy reliance on wheat flour while anticipating various health issues related to gluten consumption. This research aims to identify the physicochemical characteristics of gembili flo...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Trunojoyo Madura
2025-03-01
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| Series: | Agrointek |
| Subjects: | |
| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/25571 |
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