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...
| Những tác giả chính: | , , , |
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| Định dạng: | Conference or Workshop Item |
| Ngôn ngữ: | English |
| Được phát hành: |
Institute of Physics
2023
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| Những chủ đề: | |
| Truy cập trực tuyến: | https://repository.ugm.ac.id/285988/1/Anggraeni_2023_IOP_Conf._Ser.%20_Earth_Environ._Sci._1168_012040.pdf |