Assessment of the Partial Replacement of Wheat Flour with Rambutan Seed Flour in Cookie Production
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This study aimed to examine the effects of the substitution of wheat flour with rambutan seed flour (RSF) on the physical, textural, and nutritional properties of cookies. In the experiments, 0% (control), 10%, 15%, 20%, 25%, and 30% of the wheat flour was sub... ...
