Development of functional cookie from kenaf (Hibiscus cannabinus l.) seed meal
Kenaf seed (Hibiscus cannabinus L.) is one of the potential and excellent food ingredients of kenaf processing by-products. This study aims to develop functional cookies by incorporating 0% (control), 15%, 20%, 25%, and 30% of kenaf seed meal flour (KSMF). The physicochemical quality of kenaf seed m...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
Jambi University
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116787/1/116787.pdf http://psasir.upm.edu.my/id/eprint/116787/ https://online-journal.unja.ac.id/ifstj/article/view/32872 |
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