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

Wilbur Donald Raymond Pokatong and Adriel Ananda Putra Tansil

BIO Web Conf., 98 (2024) 01007

Published online: 28 March 2024

DOI: 10.1051/bioconf/20249801007

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Wilbur Donald Raymond Pokatong

Adriel Ananda Putra Tansil

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