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M. Mahendradatta

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Conference Open access Aug 2026

Evaluating the physical and cooking properties of analog rice from fermented kidney bean flour, sago, and mocaf

Analog rice represents an innovative food alternative and vehicle for public nutrition, with its characteristics dictated by its composition and specific ratios. This research analyzed the physical and cooking properties of extruded analog rice developed from fermented kidney bean flour (FKBF), sago, and modified cassa...

D. G. Nadhifa, M. Mahendradatta · 0 citations

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