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...
| Main Authors: | , , , |
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| 格式: | Conference or Workshop Item |
| 语言: | English |
| 出版: |
Institute of Physics
2023
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| 主题: | |
| 在线阅读: | https://repository.ugm.ac.id/285988/1/Anggraeni_2023_IOP_Conf._Ser.%20_Earth_Environ._Sci._1168_012040.pdf |