Physicochemical properties and sensory evaluation of gluten-free cookies made from fermented adlay ( Coix lacryma jobi L.) flour using Rhizopus sp.

H. Marta, Ilman Noor Firmansyah, Christine Febiola, Putri Reina Artatia, Tri Yuliana, Yana Cahyana, V. P. Yarlina, M. Djali, Tati Nurmala
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用根瘤菌发酵薏仁粉制成的无麸质饼干的理化特性和感官评价
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