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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| Main Authors: | , , , |
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| Format: | Article PeerReviewed |
| Language: | English |
| Published: |
2024
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| Subjects: | |
| 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 |