Karakteristik Kimia Dan Sensori Brownies Ubi Jalar Putih Dengan Penambahan Te…

ABSTRACT Brownies are a type of cake that belongs to the cake group that is dark brown in color, has a soft texture, distinctive flavor, and does not require baking powder. The main component in making brownies is flour. The purpose of this research was to determine the ratio effect of white sweet potato flour and mung bean flour on the chemical and sensory characteristics of brownies and …