Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate

Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate

Bibliographic Details
Main Authors:	Anggraeni, A.A., Triwitono, P., Lestari, L.A., Harmayani, E.
Format:	Article
Language:	English
Published:	2024
Subjects:	Organic Chemistry Natural Products Chemistry
Online Access:	https://repository.ugm.ac.id/279098/1/1-s2.0-S0308814623020708-main.pdf

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