Professor of IPB University: Cassava Products Should Be Eaten Whole So It Do Not Lose Its Nutrients
Consumption of cassava by the community still focuses on the form of flour, namely tapioca. In fact, whole cassava has more nutrients than its pure form. In fact, consumption of tapioca flour alone can be associated with degenerative diseases or non-communicable diseases (PTM). Prof. Fransiska Rungkat, Professor of Food Science at IPB University said that […]