Ditapis dengan
Nutritional composition of fufu analog flour produced from Cassava root (Mani…
Nutritional properties of fufu analog produced from co-processing of cassava and cocoyam were studied. Cassava and cocoyam were fermented for 72 h, dried to obtain fufu flour. Proximate, functional, minerals, antinutritional factor, pasting properties, and sensory evaluation of various samples were determined. The results revealed that the moisture contents of the samples showed significant dif…
- Edisi
- 2015; 3(6)
- ISBN/ISSN
- doi: 10.1002/fsn3.25
- Deskripsi Fisik
- Food Science & Nutrition 2015; 3(6): 597–603
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
Nutritional composition of “gari” analog produced from cassava (Manihot e…
Physicochemical properties of gari analog produced from coprocessing of Cassava (Manihot esculenta Crantz) and Cocoyam (Colocasia esculenta) were investigated. Cassava tuber and cocoyam were coprocessed at different percentages before frying separately. Proximate composition, mineral content, antinutritional factors, and sensory evaluation of various samples were determined. The results showed …
- Edisi
- 2014; 2(6)
- ISBN/ISSN
- doi: 10.1002/fsn3.16
- Deskripsi Fisik
- Food Science & Nutrition 2014; 2(6): 706– 711
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah