Nutritional Value, Antioxidant Activity, Sensory Properties, and Glycemic Index of Cookies with the Addition of Cassava (<i>Manihot utilissima</i>) Leaf Flour-Reference-Cited by-同舟云学术

Nutritional Value, Antioxidant Activity, Sensory Properties, and Glycemic Index of Cookies with the Addition of Cassava (Manihot utilissima) Leaf Flour

Published:2020 Issue:Supplement Volume:66 Page:S162-S166
ISSN:0301-4800
Container-title:Journal of Nutritional Science and Vitaminology
language:en
Short-container-title:J Nutr Sci Vitaminol

Author:

SARAGIH Bernatal¹,KRISTINA Feby¹,PRADITA ¹,CANDRA Krishna Purnawan¹,EMMAWATI Aswita¹

Affiliation:

1. Agriculture Product and Technology Agricultural Faculty Mulawarman University

Publisher

Center for Academic Publications Japan

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://www.jstage.jst.go.jp/article/jnsv/66/Supplement/66_S162/_pdf

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2. 2) Saragih B, Naibaho NM, Saragih B. 2019. Nutritional, functional properties, index glycemic and glycemic load of indegenous rice from North and East Kalimantan. Food Res 3(5): 537-545.

3. 3) Montagnac JA, Davis CR, Tanumihardjo SA. 2009. Nutritional value of cassava for use as a staple food and recent advances for improvement. Compr Rev Food Sci Food Saf 8(3): 181-194.

4. 4) Amri E, Pratiwi P. 2014. Modified cassava flour produce with fermentation use yest. Pelangi Research of Education and Development 6(2): 182-191.

5. 5) Feliana F, Laenggeng AH. 2014. Nutrition content of two variety of cassava (Manihot esculenta) base on age postharvest in Siney Tinombo Selatan Kabupaten Parigi Moutong. Jurnal E-Jipbiol 2(3): 1-14.

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