Impact of Okara Tempe powder concentration and particle size on color and sensory properties of cookies
K Ramadhan, S Salsabillah, N Asiah… - Asia Pacific Journal of …, 2024 - ojs.bakrie.ac.id
Okara, a byproduct of soymilk production, is traditionally fermented into tempe and is rich in
fiber, making it a cost-effective food ingredient. This study evaluates the color and sensory …
fiber, making it a cost-effective food ingredient. This study evaluates the color and sensory …