Pengaruh penambahan arang aktif dengan metode steam blanching terhadap kadar kalsium oksalat dan glukomanan tepung umbi porang (Amorphophallus oncophyllus)
Porang is one of the plants having high glucomannan content. Porang which glucomannan will experience problems if the porang are processed into food ingredients with the presence of oxalate compounds in the porang. This study aims to determine the effect of adding activated carbon in steamed porang...
Gorde:
| Egile Nagusiak: | , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Universitas Trunojoyo Madura
2023-07-01
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| Saila: | Agrointek |
| Gaiak: | |
| Sarrera elektronikoa: | https://journal.trunojoyo.ac.id/agrointek/article/view/15976 |
| Etiketak: |
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