Development of low glycemic index cookies made from functional cassava pulp flour

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Development of low glycemic index cookies made from functional cassava pulp flour

One of the food ingredients with the potential to be used as raw material for low glycemic index food is functional cassava pulp flour (FCPF) which has a dietary fiber content of 23.84% and resistant starch of 7.31%. The present research aimed to obtain the optimal substitution concentration of FCPF...

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Bibliographic Details
Main Authors:	Hidayat, Beni, Hasanudin, Udin, Siti Nurdjanah, Yuliana, Neti, Zukryandry
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2023
Online Access:	http://journalarticle.ukm.my/22532/ http://journalarticle.ukm.my/22532/1/ME%2017.pdf

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