Enhancement nutrition value of noodle with fortification using konjac and palm sago flour-Reference-Cited by-同舟云学术

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Enhancement nutrition value of noodle with fortification using konjac and palm sago flour

Published:2024 Issue: Volume:2973 Page:050006
ISSN:0094-243X
Container-title:AIP Conference Proceedings
language:
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Author:

Gusti Raden Esa Pangersa,Pasaribu Gunawan

Publisher

AIP Publishing

Link

http://aip.scitation.org/doi/pdf/10.1063/5.0184538

Reference18 articles.

1. PENGARUH PENAMBAHAN NATRIUM BISULFIT DAN PENCUCIAN ETANOL BERTINGKAT TERHADAP KUALITAS TEPUNG PORANG (Amorphophallus muelleri Blume)

2. THE EFFECTIVENESS OF GLUCOMANNAN AND NANO ACTIVATED-CARBON AS HYPERCHOLESTEROL-LOWERING AGENTS

3. Dietary diversification/modification strategies to enhance micronutrient content and bioavailability of diets in developing countries

4. Widjanarko, S.B., Nugroho, A., Estiasih, T. Functional interaction components of protein isolates and glucomannan in food bars by FTIR and SEM studies. African J. Food Sci. 5, 12–21. (2011).

5. Study on Rheological Behavior of Konjac Glucomannan

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