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Name Mr. Amiruddin Amiruddin Institution Hasanuddin University Indonesia Education High School Research Animal product Abstract Physical and Sensory Properties of Egg Cookies Using Stevia (Stevia rebaudiana bertoni) and Cane Sugar (Saccharum officinarum L) as Sweeter Physicochemical Properties of Wheat Substitution with Mocaf (Modified Cassava Flour) In The Production of Cookies From Egg Yolk Powder Sensory Characteristics of Egg Yolk Fermentation at Different Times and Yeast Levels Find me on Google Scholar

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