The effect of substitution of banana peel flour fermented by Rhizopus oryzae on the physicochemical and sensory characteristics of cookies

Banana peel flour is very beneficial for health due to being rich in fat, minerals, and fiber. The substitution of wheat flour with varying levels (0-40%) of fermented banana peel flour by Rhizopus oryzae on the physicochemical and sensory characteristics of cookies was evaluated. The formulation of...

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Bibliographische Detailangaben

Hauptverfasser:	Sukma, Andhika, Anwar, Hasrul
Format:	Tagungsbericht
Sprache:	eng
Schlagworte:	Carbohydrates Flour Fungi Physical properties Substitutes
Online-Zugang:	Volltext
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