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Cited article:

The Effect of Emulsifier and Hydrocolloid on Baking Expansion and Texture of Bread from Modified Cassava

Isti Pudjihastuti, Noer Handayani, Siswo Sumardiono

MATEC Web Conf., 156 (2018) 01026

Published online: 2018-03-14

DOI: https://doi.org/10.1051/matecconf/201815601026

This article has been cited by the following article(s):

The effect of preheated whey protein concentrate addition on high protein biscuit

R Andoyo, S D Rahmasari, S D Moody and S Nurhasanah
IOP Conference Series: Earth and Environmental Science 1230 (1) 012167 (2023)
https://doi.org/10.1088/1755-1315/1230/1/012167

Effect of chemical modification, drying method, and drying temperature on baking expansion and the physicochemical properties of cassava starch

Siswo Sumardiono, Bakti Jos, Isti Pudjihastuti, et al.
Journal of Food Processing and Preservation 46 (1) (2022)
https://doi.org/10.1111/jfpp.16111