KUALITAS SENSORI, UKURAN PORI, INDEKS GLIKEMIK, DAN BEBAN GLIKEMIK ROTI TAWAR SUBSTITUSI TEPUNG SINGKONG (MANIHOT ESCULENTA) DAN TEPUNG TEMPE<br><i>[Sensory Quality, Pore Size, Glycemic Index, and Glycemic Load of White Bread with Cassava Flour (Manihot esculenta) and Tempeh Flour Substitution]</i></br>

KUALITAS SENSORI, UKURAN PORI, INDEKS GLIKEMIK, DAN BEBAN GLIKEMIK ROTI TAWAR SUBSTITUSI TEPUNG SINGKONG (MANIHOT ESCULENTA) DAN TEPUNG TEMPE<br><i>[Sensory Quality, Pore Size, Glycemic Index, and Glycemic Load of White Bread with Cassava Flour (Manihot esculenta) and Tempeh Flour Substitution]</i></br>

Bread is alternative food made by wheat fl our that can be used as one of carbohydrates sources. Bread is classifi ed as high glycemic index food. Cassava is one of carbohydrate source contain high resistant starch which has low glycemic index, meanwhile tempeh has high protein value. Substitution o...

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Bibliographic Details
Main Authors: Nanik Hamidah, Riyanto Riyanto, Endang Taat Uji
Format: Article
Language:English
Published: Universitas Airlangga 2019-07-01
Series:Media Gizi Indonesia
Subjects:
glycemic index
pore
white bread
sensory
cassava
Online Access:https://e-journal.unair.ac.id/MGI/article/view/9715

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