Tables index

From

Physicochemical, Sensory, and Cooking Qualities of Gluten-free Pasta Enriched with Indonesian Edible Red Seaweed (Kappaphycus Alvarezii)

Enny Sholichah, Rima Kumalasari, Novita Indrianti, Lia Ratnawati, Ari Restuti, Aris Munandar

Journal of Food and Nutrition Research. 2021, 9(4), 187-192 doi:10.12691/jfnr-9-4-3
  • Table 1. GF Pasta Formulation
  • Table 2. Chemical Properties of GF Pasta
  • Table 3. Physical and Color Properties of GF Pasta
  • Table 4. Cooking Properties of GF Pasta
  • Table 5. Sensory Evaluation of Gluten-Free Pasta