Table 5. Granule size of RUTF at the different concentration ratio of KT (cowpea flour) and TM (tempeh flour)

From

Physical and Sensory Properties of Synbiotic RUTF Based on Local Foods: Tempeh, Cowpea, Banana, and Probiotics

Veriani Aprilia, Herwinda Kusuma Rahayu, Siska Ariftiyana, Khomsa Fadhilah Alhakim, Davanita Nurriza, Elvi F.I. Siando, Dwi Kusumawati

Journal of Food and Nutrition Research. 2026, 14(10), 204-210 doi:10.12691/jfnr-14-10-2