2023peer-reviewed35 citations
Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate
Andian Ari Anggraeni, Priyanto Triwitono, Lily Arsanti Lestari, Eni Harmayani
Food Chemistry
Concepts
GlucomannanFood scienceRheologyChemistryFermentationStarchSoy proteinWheat flour