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OPTIMASI PEMBUATAN SOHUN UBI JALAR MENGGUNAKAN EKSTRUDER PEMASAK-PENCETAK

Sweet potatoes have a fairly diverse varieties and the difference in varieties is assumed to influence the starch physicochemical properties. The objective of this research was to optimize the sweet potato vermicelli production using a cooking-forming extruder. The starch characterization included...

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Principais autores: Tjahja Muhandri, Subarna Subarna, Sutrisno Koswara, Budi Nurtama, Dewi Fatmala, Dimas Imam Ariefianto
Format: Artigo
Sprog:Inglês
Udgivet: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2017-06-01
Serier:Jurnal Teknologi dan Industri Pangan
Fag:
optimization
RSM
sweet potato starch
vermicelli
Online adgang:https://journal.ipb.ac.id/jtip/article/view/14594
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