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

Porang flour is a functional food product with a variety of uses. This study aims to enhance the nutritional value of noodle’s product by fortifying konjac and palm sago flour. Five noodles’ formulas were tested with various concentration of konjac and palm sago flour. Organoleptic test was carried...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	Gusti, Raden Esa Pangersa, Pasaribu, Gunawan
Format:	Tagungsbericht
Sprache:	eng
Schlagworte:	Carbohydrates Flour Functional foods & nutraceuticals Moisture content Noodles Parameters Sago
Online-Zugang:	Volltext
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