PENGEMBANGAN PRODUK MI KERING DARI TEPUNG UBI JALAR (Ipomoea batatas) DAN PENENTUAN UMUR SIMPANNYA DENGAN METODE ISOTERM SORPSI [Development of Dried Noodle Made of Sweet Potato (Ipomoea batatas) Flour and Prediction of Its Shelf Life Using Sorption Isoth
The objective of this research was to develop dried noodle product made of sweet potato flour and to predict its shelf life using sorption isotherm method. The product was produced through gelatinization of dough, followed by sheeting, steaming, and drying. The best quality product was produced thr...
محفوظ في:
| المؤلفون الرئيسيون: | , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2011-12-01
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| سلاسل: | Jurnal Teknologi dan Industri Pangan |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://journal.ipb.ac.id/jtip/article/view/4272 |
| الوسوم: |
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