Development of low glycemic index cookies made from functional cassava pulp flour
One of the food ingredients with the potential to be used as raw material for low glycemic index food is functional cassava pulp flour (FCPF) which has a dietary fiber content of 23.84% and resistant starch of 7.31%. The present research aimed to obtain the optimal substitution concentration of FCPF...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2023
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| Online Access: | http://journalarticle.ukm.my/22532/1/ME%2017.pdf http://journalarticle.ukm.my/22532/ https://jms.mabjournal.com/index.php/mab/index |
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