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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2024
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| 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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id-ugm-repo.2790982023-11-02T00:43:05Z https://repository.ugm.ac.id/279098/ Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate Anggraeni, A.A. Triwitono, P. Lestari, L.A. Harmayani, E. Organic Chemistry Natural Products Chemistry 2024 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/279098/1/1-s2.0-S0308814623020708-main.pdf Anggraeni, A.A. and Triwitono, P. and Lestari, L.A. and Harmayani, E. (2024) Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate. Food Chemistry, 434. https://www.scopus.com/inward/record.uri?eid=2-s2.0-85172010365&doi=10.1016%2fj.foodchem.2023.137452&partnerID=40&md5=435f2cdddd942655c3a368f624b4a0b3 |
| institution |
Universitas Gadjah Mada |
| building |
UGM Library |
| continent |
Asia |
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Indonesia Indonesia |
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UGM Library |
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Repository Civitas UGM |
| language |
English |
| topic |
Organic Chemistry Natural Products Chemistry |
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Organic Chemistry Natural Products Chemistry Anggraeni, A.A. Triwitono, P. Lestari, L.A. Harmayani, E. Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate |
| format |
Article PeerReviewed |
| author |
Anggraeni, A.A. Triwitono, P. Lestari, L.A. Harmayani, E. |
| author_facet |
Anggraeni, A.A. Triwitono, P. Lestari, L.A. Harmayani, E. |
| author_sort |
Anggraeni, A.A. |
| title |
Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate |
| title_short |
Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate |
| title_full |
Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate |
| title_fullStr |
Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate |
| title_full_unstemmed |
Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate |
| title_sort |
evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate |
| publishDate |
2024 |
| url |
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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1781413346481799168 |