MATEC Web of Conferences

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

Isti Pudjihastuti, Noer Handayani and Siswo Sumardiono

MATEC Web Conf., 156 (2018) 01026

Published online: 14 March 2018

DOI: 10.1051/matecconf/201815601026

Isti Pudjihastuti

Noer Handayani

Siswo Sumardiono

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