THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION
<p>Tapai is one of the food ingredients that is processed into various food dishes and preferred. The shelf life of the tapai is easily damaged after being produced, because tapai has high moisture<strong> </strong>content, it is necessary to make an effort to extend the shelf life. The purpose of t...
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| Hlavní autoři: | , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
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Department of Food Technology
2021-07-01
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| Edice: | Food ScienTech Journal |
| Témata: | |
| On-line přístup: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/12046 |
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