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...
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| Principais autores: | , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Universitas Syiah Kuala, Chemical Engineering Department
2025-05-01
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| Serier: | Jurnal Rekayasa Kimia & Lingkungan |
| Fag: | |
| Online adgang: | https://jurnal.usk.ac.id/RKL/article/view/41818 |
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