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W. Dinarto

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Open access Jan 2026

Functional Wet Noodles Based on Modified Cassava Flour and Pumpkin Flour: Physicochemical, Bioactive, Structural, and Starch Digestibility Characteristics

The use of local food ingredients in noodle products is increasing due to their potential to improve nutritional value and functional properties. This study evaluated the effect of partially substituting wheat flour with modified cassava flour (mocaf) and pumpkin flour on the physicochemical characteristics, bioactive...

A. Slamet, W. Dinarto, Sundari Sundari · 0 citations

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