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The Effect of Fermented White Corn Flour and Wheat Flour Formulation on the Quality of Cookies

Proceedings of The Food Ingredient Asia Conference (FiAC) Pub Date : 1900-01-01 DOI:10.5220/0010513800003108
Jessica Selvira, R. Rahmawati, R. Maulani, D. Hunaefi, D. Saputra
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发酵白玉米粉和小麦粉配方对饼干品质的影响
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Proceedings of The Food Ingredient Asia Conference (FiAC)
Proceedings of The Food Ingredient Asia Conference (FiAC)
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