PENGARUH ISOTERM SORPSI AIR TERHADAP STABILITAS BERAS UBI [Effect of Moisture Sorption Isotherm to Stability of “Sweet Potato Rice”]

“Sweet Potato Rice” stability as a dry food product was determined by water activity (aw) and equilibrium moisture content (Me). This relationship is known as moisture sorption isotherm. This research were aimed 1) to study moisture sorption isotherm of “Sweet Potato Rice” from sweet potato flour (...

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Bibliografische Detailangaben

Hauptverfasser:	Sri Widowati, Heti Herawati, Rizal Syarief, Nugraha Edhi Suyatma, Hendra Adi Prasetia
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2010-12-01
Schriftenreihe:	Jurnal Teknologi dan Industri Pangan
Schlagworte:	artificial rice moisture sorption isotherm water activity shelf of life
Online-Zugang:	https://journal.ipb.ac.id/jtip/article/view/3408
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