H. Marta, Ilman Noor Firmansyah, Christine Febiola, Putri Reina Artatia, Tri Yuliana, Yana Cahyana, V. P. Yarlina, M. Djali, Tati Nurmala
{"title":"Physicochemical properties and sensory evaluation of gluten-free cookies made from fermented adlay (\n Coix lacryma jobi\n L.) flour using\n Rhizopus sp.","authors":"H. Marta, Ilman Noor Firmansyah, Christine Febiola, Putri Reina Artatia, Tri Yuliana, Yana Cahyana, V. P. Yarlina, M. Djali, Tati Nurmala","doi":"10.1080/23311932.2024.2381608","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":183848,"journal":{"name":"Cogent Food & Agriculture","volume":"51 34","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cogent Food & Agriculture","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/23311932.2024.2381608","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}