Nutritional and sensory characteristics of tiwul made from different fortified tuber flours
Tiwul is a traditional Indonesian food with good functional properties regarding a low glycemic index. However, like other tuber-based products, tiwul also faced nutritional deficiency issues. Therefore, this study aims to optimize the quality of traditional tiwul by modifying the formulation using...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2022-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2022/28/e3sconf_iconard2022_04008.pdf |