Figure 2. Total polyphenol content of rice noodle with different concentration of cassava leaves. Value are express as mean ± standard deviation (n=3). Mean with same letter are not significant at P>0.05. *RF= Rice flour, CF=Cassava four

From

Improving Nutrition, Physicochemical and Antioxidant Properties of Rice Noodles with Fiber and Protein-rich Fractions Derived from Cassava Leaves

Thidarat Poonsri, Shima Jafarzadeh, Fazilah Ariffin, Syahariza Zainul Abidin, Ziba Barati, Sajid Latif, Joachim Müller

Journal of Food and Nutrition Research. 2019, 7(4), 325-332 doi:10.12691/jfnr-7-4-10