Kinetics of Quality Changes in Porang (Amorphophallus oncophyllus) Flour during Storage at Various Temperatures
Porang (Amorphophallus oncophyllus) flour is a raw material for producing glucomannan with low moisture content and hygroscopic properties. Proper storage of porang flour is an important strategy needed in production to maintain the quality. Therefore, this study aimed to assess shelf life of porang...
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| Principais autores: | , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Universitas Gadjah Mada
2025-05-01
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| 叢編: | Agritech |
| 主題: | |
| 在線閱讀: | https://jurnal.ugm.ac.id/agritech/article/view/90013 |
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