Physicochemical, Functional and Sensory Characteristics of Prebiotic Bread Making from Banggai Yam Starch Modified with Sodium Trimethaphospate
Crossref DOI link: https://doi.org/10.30574/wjarr.2025.28.2.3764
Published Online: 2025-11-30
Update policy: https://doi.org/10.30574/wjarr.ourcrossmarkpolicy
Rahim, Abdul
Kadir, Syahraeni
Rahmatu, Rostiati Dg
Salingkat, Chitra Anggriani
Ariansyah, Candra
Halid, Sukisman Abdul
