Crude Fiber and Fat Content and Sensory Characteristics of Steamed Cakes Made of Wheat Flour, Mocaf, and Pumpkin Puree Formulation

Authors: Astri Radiani, Hudaida Syahrumsyah, Bernatal Saragih
Journal ISSN: 2685-3590 / 2685-3604
DOI: /jtaf.2.1.2020.3917.8-15
Year: 2020

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Crude Fiber and Fat Content and Sensory Characteristics of Steamed Cakes Made of Wheat Flour, Mocaf, and Pumpkin Puree Formulation

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