Functional characteristics of composite flour made from fermented cassava flour and soy protein concentrate containing porang glucomannan
In this study, the functional characteristics of composite flour from fermented cassava flour (FCF) and soy protein concentrate (SPC) containing porang glucomannan (PGM) were examined. The composite flour was made from FCF and SPC (9:1). PGM was added at 0, 4, 8, and 12 g in 100 g of composite flour...
| Principais autores: | , , , |
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| Formato: | Conference or Workshop Item |
| Idioma: | English |
| Publicado em: |
Institute of Physics
2023
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| Assuntos: | |
| Acesso em linha: | https://repository.ugm.ac.id/285988/1/Anggraeni_2023_IOP_Conf._Ser.%20_Earth_Environ._Sci._1168_012040.pdf |