Sensory evaluation of sorghum cakes: Substituting sorghum flour for rice flour, sticky rice flour and wheat flour
The research objective was the development of the potential of sorghum as an alternative
food source to support the Diversification and Food Security Program, by developing various
wet cake products, the substitution results of sorghum flour with various other flour, namely:
rice flour, sticky rice flour and wheat flour. Specific target: get sorghum-based cakes and
various formulations and products that can be accepted by consumers, including quality in
terms of physical aspects and organoleptic aspects. The results of these studies are useful …
food source to support the Diversification and Food Security Program, by developing various
wet cake products, the substitution results of sorghum flour with various other flour, namely:
rice flour, sticky rice flour and wheat flour. Specific target: get sorghum-based cakes and
various formulations and products that can be accepted by consumers, including quality in
terms of physical aspects and organoleptic aspects. The results of these studies are useful …
Sensory evaluation of sorghum cakes: Substituting sorghum flour for rice flour, sticky rice flour and wheat flour
PY Hernanda - 2019 - erepository.uwks.ac.id
The research objective was the development of the potential of sorghum as an alternative
food source to support the Diversification and Food Security Program, by developing various
wet cake products, the substitution results of sorghum flour with various other flour, namely:
rice flour, sticky rice flour and wheat flour. Specific target: get sorghum-based cakes and
various formulations and products that can be accepted by consumers, including quality in
terms of physical aspects and organoleptic aspects. The results of these studies are useful …
food source to support the Diversification and Food Security Program, by developing various
wet cake products, the substitution results of sorghum flour with various other flour, namely:
rice flour, sticky rice flour and wheat flour. Specific target: get sorghum-based cakes and
various formulations and products that can be accepted by consumers, including quality in
terms of physical aspects and organoleptic aspects. The results of these studies are useful …
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