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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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Universitas Airlangga
2022-11-01
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| Col·lecció: | Amerta Nutrition |
| Matèries: | |
| Accés en línia: | https://e-journal.unair.ac.id/AMNT/article/view/28931 |
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