Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate

• 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
• Institution: Universitas Gadjah Mada