PEMBUATAN KUE MANGKOK DENGAN MENGGUNAKAN TEPUNG BEKATUL SEBAGAI PENGGANTI TEPUNG BERAS

This report aims to understand: 1 ) significant differences the use of rice bran flour instead of rice flour in making kue mangkok against taste the kue mangkok that produced. 2 ) significant differences the use of rice bran flour instead of rice flour in making kue mangkok against texture kue mangkok that produced. 3) Significant differences the use of rice bran flour as a substitute for rice flour in making kue mangkok to scent kue mangkok that produced.