{"title":"Physicochemical and Sensory Characteristics of Biscuits from Purple Sweet Potato Flour and Wheat Flour","authors":"E. Julianti, Ridwansyah, Y. Putri","doi":"10.5220/0009981100550060","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":412618,"journal":{"name":"Proceedings of the 16th ASEAN Food Conference","volume":"4 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Proceedings of the 16th ASEAN Food Conference","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5220/0009981100550060","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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