International Journal of Scientific and Research Publications

IJSRP, Volume 9, Issue 6, June 2019 Edition [ISSN 2250-3153]


The Substitution of Eucheuma cottonii Seaweed Flour to the Acceptability and Color Characteristics of Biscuit
      Pratiwi Mukti Lestari and Titik Dwi Sulistiyati
Abstract: Biscuits are snacks that are known to be saved because they have a good and varied taste. Processing Eucheuma cottonii seaweed into flour as a raw material for making biscuits can be done to increase the use value and economic value of seaweed. The purpose of this study was to study the panelist acceptance and color characteristics of biscuits by substituting seaweed flour Eucheuma cottonii.

Reference this Research Paper (copy & paste below code):

Pratiwi Mukti Lestari and Titik Dwi Sulistiyati (2019); The Substitution of Eucheuma cottonii Seaweed Flour to the Acceptability and Color Characteristics of Biscuit; International Journal of Scientific and Research Publications (IJSRP) 9(6) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.9.06.2019.p9017
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