Table 6. Viscosity of RUTF made from tempeh flour and cowpea 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