Partial Substitution of Wheat Flour with Heat-Moisture Treated Porang Flour Affected Physicochemical and Organoleptic Characteristics of Pan Bread Prepared with Sponge-Dough Method

Open Access

Issue		BIO Web Conf. Volume 98, 2024 The 2^nd International Conference on Food Technology and Nutrition (IC-FTN 2023)


Article Number		01007
Number of page(s)		18
Section		Food Chemistry and Functional Foods
DOI		https://doi.org/10.1051/bioconf/20249801007
Published online		28 March 2024

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