Substitution of Tempeh Flour with Beetroot Flour (Beta vulgaris L) in Cookies as Alternative High Protein Snack
Background: Tempeh is a fermented soybean product which high in protein, that beetroot also contains protein and antioxidant compounds. The substitution of tempeh flour and beetroot flour for the cookies can increase the protein nutritional value in cookies. Objectives: This research was to determ...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Universitas Airlangga
2022-11-01
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| Серии: | Amerta Nutrition |
| Предметы: | |
| Online-ссылка: | https://e-journal.unair.ac.id/AMNT/article/view/28931 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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