Characterization of Flakes Made in Corn Flour (Zea Mays) and Pumpkin (Cucurbita Moshcata) with Addition of Soybean Flour (Glicine Max)

Characterization of Flakes Made in Corn Flour (Zea Mays) and Pumpkin (Cucurbita Moshcata) with Addition of Soybean Flour (Glicine Max)

ABSTRACT This study aims to determine the effect of adding soybean flour (Glicine max) to the chemical, physical, and organoleptic characteristics of flakes from a combination of corn (Zea mays) and pumpkin (Cucurbita moshcata) and to determine the best treatment for flakes produced based on che...

Full description

Saved in:
Bibliographic Details
Main Authors: Lucia Saraswati, Fauzan Azima, Daimon Syukri
Format: Article
Language:English
Published: Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas 2023-09-01
Series:Andalasian International Journal of Agricultural and Natural Sciences
Subjects:
Flakes, soybean flour, corn flour, pumpkin, characteristics, protein, amino acids.
Online Access:https://aijans.lppm.unand.ac.id/index.php/aijans/article/view/38
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items