| 标题 |
Analysis of Acceptability, Proximate Composition, and Dietary Fiber Content of Cookies Made with Sorghum Flour (Sorghum bicolor L.) and Winged Bean Seed Flour (Psophocarpus tetragonolobus L.) Substitution |
| 网址 | |
| DOI |
10.56303/jian.v1i2.1586
doi
|
| 其它 |
期刊:Journal of Indonesia Applied Nutrition (JIAN) 作者:Diana Valentin; Angga Hardiansyah; Rais Nur Latifah 出版日期:2026-08-03 |
| 求助人 | |
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(2025-6-4)