Extrusion product made from sweet potato
The objective of the research was to develop a method to prepare extruted product from sweet potato and rice flour with addition of karabenguk as the protein source. The ratio of sweet potato and rice flour were 90:10; 75:25; and 55:45, and the addition of korobenguk flour varied from 0.5;1.0to 1.5...
Na minha lista:
| Principais autores: | , , |
|---|---|
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2010-05-01
|
| Serier: | Jurnal Teknologi dan Industri Pangan |
| Fag: | |
| Online adgang: | https://journal.ipb.ac.id/jtip/article/view/375 |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|