Production of Porang Flour as an Additive for FERCAF Flour Based Non Gluten Foods

• Main Author: Putri Arendra - Nim: 13014026, Nadifa
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/29486
• Institution: Institut Teknologi Bandung

<p align="justify">One of Indonesia's efforts to reduce their amount of wheat import is by empowering local foodstuffs such as cassava which can be processed into FERCAF Flour. However, additives need to be added to FERCAF-based products to improve their physical characteristics...