Rahayu, Enita and Mulyatiningsih, Endang (2019) Local Food Material Processing Technology from Taro Tuber: Composite Study of Flour Substitution Materials on Taro Puff Banana Products. In: Proceedings of the 1st International Conference on Science and Technology for an Internet of Things, 20 October 2018, Yogyakarta, Indonesia.
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Abstract
This study aims to find the right formula in making Taro puff pastry and knowing the community's acceptance of Taro puff pastry. The type of research used in making this product is the 4D development model (Define, Design, Develop, Dissemination). The subjects of the study were Culinary Engineering
| Item Type: | Conference or Workshop Item (UNSPECIFIED) |
|---|---|
| Date Deposited: | 04 Mar 2026 11:59 |
| Last Modified: | 17 Apr 2026 14:41 |
| URI: | http://eprints.eai.eu/id/eprint/22125 |
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