KARAKTERISTIK FISIKO-KIMIA TEPUNG UBI JALAR (Ipomoea batatas) VARIETAS SUKUH DENGAN VARIASI PROSES PENEPUNGAN [Physico-Chemical Characteristics of Sukuh Variety Sweet Potatoes (Ipomea batatas) Flours Made with Various Methods]
Sweet potato has considerable potencies to support food diversification program based on flour and starch product. Various processing methods in the flour processing show great effect on alteration of the physicochemical properties of sweet potato flour. This research investigated the effects of d...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2009-12-01
|
| Schriftenreihe: | Jurnal Teknologi dan Industri Pangan |
| Schlagworte: | |
| Online-Zugang: | https://journal.ipb.ac.id/jtip/article/view/1987 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|