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

Slamet A, Dinarto W, Sundari S

DOI: 10.1155/ijfo/7244914
Published: 2026
Container: International journal of food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1155/ijfo/7244914,
  title = {Functional Wet Noodles Based on Modified Cassava Flour and Pumpkin Flour: Physicochemical, Bioactive, Structural, and Starch Digestibility Characteristics.},
  author = {Slamet A and Dinarto W and Sundari S},
  year = {2026},
  journal = {International journal of food science},
  doi = {10.1155/ijfo/7244914},
  url = {https://doi.org/10.1155/ijfo/7244914}
}

RIS

TY  - JOUR
TI  - Functional Wet Noodles Based on Modified Cassava Flour and Pumpkin Flour: Physicochemical, Bioactive, Structural, and Starch Digestibility Characteristics.
AU  - Slamet A
AU  - Dinarto W
AU  - Sundari S
PY  - 2026
JO  - International journal of food science
DO  - 10.1155/ijfo/7244914
UR  - https://doi.org/10.1155/ijfo/7244914
ER  -

APA

A, S., W, D., & S, S. (2026). Functional Wet Noodles Based on Modified Cassava Flour and Pumpkin Flour: Physicochemical, Bioactive, Structural, and Starch Digestibility Characteristics.. International journal of food science. https://doi.org/10.1155/ijfo/7244914

Source records

pubmed · retrieved 2026-09-24T20:48:25.158Z