Effect of silk taro flour substitution (Colocasia esculenta L. Schott) on physical properties, organoleptic properties, and antioxidant activity in steamed brownies
DOI:
https://doi.org/10.21111/dnj.v6i1.7361Keywords:
aktivitas antioksidan, brownies, sifat fisik, sifat organoleptik, tepung talas suteraAbstract
References
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