Pengembangan getuk kacang tolo sebagai makanan selingan alternatif kaya serat

Pengembangan getuk kacang tolo sebagai makanan selingan alternatif kaya serat

<p><strong>ABSTRACT</strong></p><p><em><strong>Background</strong>: Getuk is traditional food that is familiar in all age group. However, information about nutrient content and bioactive substance of getuk are not widely available. Cowpea contains phyt...

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Bibliographic Details
Main Authors: Fenthy Marlina Safitri, Dwi Ratna Ningsih, Elza Ismail, Waluyo Waluyo
Format: Article
Language:English
Published: Alma Ata University Press 2016-08-01
Series:Jurnal Gizi dan Dietetik Indonesia
Subjects:
cowpea
getuk
sensory characteristic
phytic acid
calcium
protein
kacang tolo
sifat sensoris
kadar asam fitat
kalsium
Online Access:http://ejournal.almaata.ac.id/index.php/IJND/article/view/330

Internet

http://ejournal.almaata.ac.id/index.php/IJND/article/view/330

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