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...
Na minha lista:
| Principais autores: | , , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2017-06-01
|
| coleção: | Jurnal Teknologi dan Industri Pangan |
| Assuntos: | |
| Acesso em linha: | https://journal.ipb.ac.id/jtip/article/view/14594 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|