Physicochemical and Sensory Quality of Noodle with Taro and Gembus Flour

Consuming low glycemic index (GI) foods is crucial for managing glycemic control in people with diabetes mellitus (DM). Meanwhile, taro (Colocasia esculenta L. Schott) flour, recognized for low GI and resistant starch content, along with gembus flour, rich in fiber and protein, are potential substit...

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Ngā kaituhi matua:	Fitriyono Ayustaningwarno, Velicia Velicia, Monica Lemuela Christanto, Risa Indriyanti, Hartanti Sandi Wijayanti, Ayu Rahadiyanti, Diana Nur Afifah, Ninik Rustanti, Gemala Anjani, Azzahra Mutiara Ayu
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	Universitas Gadjah Mada 2025-08-01
Rangatū:	Agritech
Ngā marau:	diabetes mellitus dry noodle gembus flour taro flour
Urunga tuihono:	https://jurnal.ugm.ac.id/agritech/article/view/98089
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!

Physicochemical and Sensory Quality of Noodle with Taro and Gembus Flour

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