Physical and Sensory Characteristics of Food Bar Based on Beneng Taro (Xanthosoma undipes K. Koch) and Soy Protein Isolate
Beneng taro, a local food plant in Banten Province, has enormous potential to be developed as an effort to diversify food, one of which is used as a raw material in the manufacture of food bars. Ingredients formulation and roasting temperature can affect the characteristics of the resulting food bar...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2022-12-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/17148 |
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