DEVELOPMENT OF FERCAF BREAKFAST FOOD PRODUCT WITH EXTRUSION METHOD
<p align="justify">The production of Fercaf (fermented cassava flour) is hindered due to the limited development of its processed products. This challenge arises from the absence of gluten in Fercaf, which plays a crucial role in providing strength to the product’s structure. This...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/75645 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |