Enhancement of Functional Characteristics of Beneng Taro Noodles by Incorporating Garlic Nanoparticles as Bioactive Compounds
Functional noodles were prepared using Beneng Taro starch and garlic nanoparticles, employing a nanocomposite technology method. The incorporation of garlic nanoparticles into the starch matrix was confirmed through FTIR analysis, which indicated an association with protein content in the functional...
Gorde:
| Egile Nagusiak: | , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Universitas Syiah Kuala, Chemical Engineering Department
2025-05-01
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| Saila: | Jurnal Rekayasa Kimia & Lingkungan |
| Gaiak: | |
| Sarrera elektronikoa: | https://jurnal.usk.ac.id/RKL/article/view/41818 |
| Etiketak: |
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