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Evaluation of the nutritional, physical and sensory quality of functional Ladrang chips produced from wheat flour and pregelatinized tannia flour blends

PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON BIOSCIENCES AND MEDICAL ENGINEERING (ICBME2019): Towards innovative research and cross-disciplinary collaborations Pub Date : 2019-01-01 DOI:10.1063/1.5125540
I. K. Putra, I. Suparthana, Ni Putu Timur Ina
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以小麦粉和预糊化丹宁粉混合制成的功能性拉德朗薯片的营养、物理和感官品质评价
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PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON BIOSCIENCES AND MEDICAL ENGINEERING (ICBME2019): Towards innovative research and cross-disciplinary collaborations
PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON BIOSCIENCES AND MEDICAL ENGINEERING (ICBME2019): Towards innovative research and cross-disciplinary collaborations
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