Effect of Starch, Lipid, and Protein Components in Flour on the Physical and Mechanical Properties of Indonesian Biji Ketapang Cookies
Asep Bayu Dani Nandiyanto, Risti Ragadhita, A Ana, B. Hammouti
Abstract
The objective of this study was to evaluate the effects of starch, lipid, and protein components in flour on the mechanical properties of Indonesian Biji Ketapang (BK) cookies. Since the type of flour determines the amounts of nutrients, three typ
Topics & Concepts
StarchFood scienceChemistryWheat flourPotato starchRheologyHomogeneousMaterials scienceMathematicsComposite materialCombinatoricsFood composition and propertiesFood and Agricultural Sciences