Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2024
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/279098/1/1-s2.0-S0308814623020708-main.pdf |
| _version_ | 1826050379348967424 |
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| author | Anggraeni, A.A. Triwitono, P. Lestari, L.A. Harmayani, E. |
| author_facet | Anggraeni, A.A. Triwitono, P. Lestari, L.A. Harmayani, E. |
| author_sort | Anggraeni, A.A. |
| collection | UGM |
| first_indexed | 2024-03-14T00:03:02Z |
| format | Article |
| id | oai:generic.eprints.org:279098 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-14T00:03:02Z |
| publishDate | 2024 |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2790982023-11-02T00:43:05Z https://repository.ugm.ac.id/279098/ Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate Anggraeni, A.A. Triwitono, P. Lestari, L.A. Harmayani, E. Organic Chemistry Natural Products Chemistry 2024 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/279098/1/1-s2.0-S0308814623020708-main.pdf Anggraeni, A.A. and Triwitono, P. and Lestari, L.A. and Harmayani, E. (2024) Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate. Food Chemistry, 434. https://www.scopus.com/inward/record.uri?eid=2-s2.0-85172010365&doi=10.1016%2fj.foodchem.2023.137452&partnerID=40&md5=435f2cdddd942655c3a368f624b4a0b3 |
| spellingShingle | Organic Chemistry Natural Products Chemistry Anggraeni, A.A. Triwitono, P. Lestari, L.A. Harmayani, E. Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate |
| title | Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate |
| title_full | Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate |
| title_fullStr | Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate |
| title_full_unstemmed | Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate |
| title_short | Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate |
| title_sort | evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate |
| topic | Organic Chemistry Natural Products Chemistry |
| url | https://repository.ugm.ac.id/279098/1/1-s2.0-S0308814623020708-main.pdf |
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