Different Concentrations Of Cassava Flour (Manihot utilisima) And Wheat Flour On The Physicochemistry And Organoleptic Quality Of High-Fiber Steamed Brownies
Fadjar Kurnia Hartati,
Nikolaus Gabriel Susanto
Abstract:At present, the level of public consumption of wheat flour is increasing but the production of wheat in Indonesia is very minimal so Indonesia still expects imports from several countries. Meanwhile, the use of low-fiber wheat flour can increase peoples consumption in excess, so it can increase excess calorie levels in the body which can trigger obesity. Therefore, it necessary to substitute local-based flour such as cassava flour to reduce wheat flour consumption and increase fiber content in the resulting pr… Show more
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