Browsing by Subject ": Cookies, Barlin Banana Flavour, Banana Skin, fiber, organoleptic test"
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Variation of roasting temperature in making cookies with barlin banana flour base and skin (Musa Acuminata AA) on dietary fiber content and organoleptic test (2018-11-01)The purpose of this study was to use barlin banana peel waste (Musa acuminata AA) with flour made together as well as the banana fruit. Barlin banana flour with skin is made into a cake. The results of these cookies are ...