Improvement of Nutritional Quality of Tuber Flour as Local Food Resource

Tuber plants are sources of carbohydrates which could be used as strategic national food reserves. Beside high carbohydrates, tubers also contain a number of bioactive compounds which have physiological effects as antioxidants. This research aimed to develop tuber flour products and increase additio...

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Principais autores:	Etty Soesilowati, Nana Kariada Tri Martuti, Octavianti Paramita
格式:	Artigo
語言:	Inglês
出版:	Universitas Negeri Semarang 2018-07-01
叢編:	KEMAS: Jurnal Kesehatan Masyarakat
主題:	Nutrisi, Tepung Umbi , Pangan Masyarakat Marjinal
在線閱讀:	https://journal.unnes.ac.id/nju/index.php/kemas/article/view/12991
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