2023
DOI: 10.30598/jagritekno.2023.12.1.57
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The Crackers of Modified Cassava Flour (MOCAF) and Cowpea Flour: Chemical and Sensory Properties

Abstract: Crackers are a type of snack that people of all ages like. They come in many different shapes and flavors and are sold in a lot of places. This research aimed to determine the best formulation of crackers using modified cassava flour (MOCAF) and cowpea flour based on their chemical and sensory properties. A completely randomized experimental design with five treatments and three replications was performed. The treatments were MKT0 (100 g MOCAF), MKT1 (90 g MOCAF:10 g cowpea flour), MKT2 (80 g MOCAF:20 g cowpea… Show more

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