id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
hls-13133	Gumilar, Mulus; Mulyo, Gurid Pramintarto Eko; Evianda, Dila; Fauziyah, Roro Nur	Innovation of kwetiau with red rice and red bean flour: evaluation of nutritional value and potential fiber source for patients with diabetes mellitus	2025	7	.pdf	application/pdf	6589	378	58	The independent variable was the formulation of red rice flour and red bean flour in the proportions of 80%:20%, 75%:25%, and 70%:30%, which influenced the dependent vari- ables, specifically the organoleptic properties, including color, taste, aroma, texture, and overall impression, as well as fiber con- tent and nutritional value. The 80%:20% formulation of red rice flour and red bean flour was chosen for consumers who prefer a chewy texture similar to traditional kwetiau.	cache/hls-13133.pdf	txt/hls-13133.txt