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
Topics & Concepts
GlucomannanFood scienceRheologyChemistryFermentationStarchSoy proteinWheat flourMaterials scienceComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology