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Elok Waziiroh Elok Waziiroh

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Open access Aug 2026

DEVELOPMENT OF RICH PROTEIN SOURCE BREAKFAST FLAKES FROM MOCAF, ISOLATE PROTEIN AND COCONUT FLOUR USING SLIM AND LIGHT BAKING METHOD

Demand for convenient and nutritious breakfast products continues to rise, yet commercial flakes are typically wheat-based and relatively low in protein. Meanwhile, previous efforts to develop non-wheat flakes have faced limitations in nutritional quality and functional properties such as solubility, water absorption,...

Herdwilia Ramadanti, Erni Sofia Murtini, Elok Waziiroh Elok Waziiroh · 0 citations

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