International Journal of Scientific and Research Publications

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


The Substitution of Bran Flour on the Acceptability and Color Characteristics of Eucheuma cottonii Seaweed Cookies
      Inna Ukhrowiyatul Ma’rifah and Titik Dwi Sulistiyati
Abstract: Cookies are one of practical foods because they can be eaten at any time and with good packaging will have a relatively long shelf life. The substitution of rice bran flour in product Eucheuma cottonii seaweed cookies can increase the use value and economic value of rice bran flour. This study aim is to determine the level of acceptance of panelists and color characteristics of Eucheuma cottonii seaweed cookies with substitution of rice bran flour.

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

Inna Ukhrowiyatul Ma’rifah and Titik Dwi Sulistiyati (2019); The Substitution of Bran Flour on the Acceptability and Color Characteristics of Eucheuma cottonii Seaweed Cookies; International Journal of Scientific and Research Publications (IJSRP) 9(6) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.9.06.2019.p9020
©️ Copyright 2011-2022 IJSRP - All rights reserved. Use of this web site signifies your agreement to the terms and conditions.