Nutrition value and viscosity of polymeric enteral nutrition products based on purple sweet potato flour with variation of maltodextrin levels
Background: One obstacle in commercial enteral food formulation is the adjustment between nutritional value and rheological characteristics of the product. Objectives: To evaluate the nutritional value and viscosity of polymeric enteral nutrition (PEN) products made from purple sweet potato flour w...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | Indonesian |
| Published: |
Diponegoro University
2020-06-01
|
| Series: | Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition |
| Subjects: | |
| Online Access: | https://ejournal.undip.ac.id/index.php/jgi/article/view/27764 |