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CyTA - Journal of Food Volume 18, 2020 - Issue 1
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Research Article

Application of heat-moisture-treated banana flour as composite material in hard biscuit

Uso de harina de plátano tratada con calor y humedad como material compuesto en galletas duras

Yana Cahyanaa Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, IndonesiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-8615-9498
ORCID Icon,
Abdurrohman Rangkutia Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, Indonesia
,
Tien Siti Halimaha Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, Indonesia
,
Herlina Martab Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Sumedang, Indonesia
&
Tri Yulianac Laboratory of Food Microbiology, Department of Food Technology, Universitas Padjadjaran, Sumedang, Indonesia
Pages 599-605 | Received 25 May 2020, Accepted 31 Jul 2020, Published online: 01 Sep 2020

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