Rauf, Rusdin; Sarbini, Dwi; Nurdiana, N (Proceedings of ISETH 2017 (The 3rd International Conference on Science, Technology, and Humanity), 2017-12-13)
The purpose of the research was to evaluate the physical characteristics and sensory of bread from the composite flours of wheat and cassava with optimum fermentation and the proportional water volume. The study was conducted ...