Substitusi Tepung Bekatul Beras Merah Terhadap Kadar Protein dan Tingkat Kekerasan Biskuit

• Egile Nagusiak: Yunani, Tri Tenis (Egilea), , Eni Purwani, S.Si., M.Si (Egilea), , Dwi Sarbini. SST.,Mkes (Egilea)
• Formatua: Liburua
• Argitaratua: 2017.
• Gaiak: Thesis; NonPeerReviewed
• Sarrera elektronikoa: Connect to this object online

Biscuit is a popular snack consumed by many people. Raw materials of biscuits are wheat flour, which can be substituted with brown rice bran flour. Brown rice bran flour has a high fiber content and protein levels, which can be processed into biscuit with high fiber and protein. The objective of the...