Development of Sorghum Flour not Passing Sieve as Fried Chicken Flour with Pregelatinization Technique

Sorghum flour that not passing sieve can be reused effectively as an ingredient for fried chicken seasoning flouur. To achieve the desired quality, it must be modification, and one of the effective methods for modification is through the flour pre-gelatinization process before use. This research aim...

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Autors principals:	Reza Fikri Alfatah, Hadi Yusuf Faturochman, Ina Nur’alina, Tsania Nashiroh Salsabila
Format:	Artigo
Idioma:	Inglês
Publicat:	Universitas Gadjah Mada 2024-03-01
Col·lecció:	Agritech
Matèries:	sorghum flour seasoning flour pregelatinization flour modification
Accés en línia:	https://jurnal.ugm.ac.id/agritech/article/view/70715
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