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Cited article:

Development and evaluation of beneng taro (Xanthosoma undipes K. Koch) flour sable cookies

Vieta Annisa Nurhidayati, Annisa Rizkiriani, Ani Nuraeni, Hangesti Emi Widyasari, Rosyda Dianah, Firman Muhammad Basar, Rina Martini, Nadhira Syafa Aulia, Azizah Laila Agustiantini, Arundina Miskha

E3S Web Conf., 577 (2024) 02021

Published online: 2024-10-11

DOI: https://doi.org/10.1051/e3sconf/202457702021

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

Development and nutritional evaluation of gluten-free tiramisu made from Beneng taro (Xanthosoma undipes K. Koch) flour and black rice bran (Oryza sativa L.)

Mia Mustika Hutria Utami, Annisa Rizkiriani, Vieta Annisa Nurhidayati, Firman Muhammad Basar, Ani Nuraeni, Rosyda Dianah, Hangesti Emi Widyasari, Rina Martini, Ksatriadi Widya Dwinugraha and Alya Nabilla Septiani
BIO Web of Conferences 206 01004 (2025)
https://doi.org/10.1051/bioconf/202520601004