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

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Bibliographic Details
Main Authors: Anggraeni, A.A., Triwitono, P., Lestari, L.A., Harmayani, E.
Format: Article PeerReviewed
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
https://repository.ugm.ac.id/279098/
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85172010365&doi=10.1016%2fj.foodchem.2023.137452&partnerID=40&md5=435f2cdddd942655c3a368f624b4a0b3
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Institution: Universitas Gadjah Mada
Language: English

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https://repository.ugm.ac.id/279098/1/1-s2.0-S0308814623020708-main.pdf
https://repository.ugm.ac.id/279098/
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85172010365&doi=10.1016%2fj.foodchem.2023.137452&partnerID=40&md5=435f2cdddd942655c3a368f624b4a0b3

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