The Effect of Beneng Taro (Xanthosoma undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins

<p>Beneng taro is an indigenous tuber that grows in Pandeglang, Banten. People of Pandeglang only use it in form of fried and steamed. The weakness of beneng taro is the oxalate content is very high, to reduce it, people of Pandeglang soak it in 1% salt solution for 1 hour. Another effort to utilize...

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Päätekijät:	Winda Nurtiana, Rina Rismaya, Eko Yuliastuti Endah Sulistyawati, Athiefah Fauziyyah, Dini Nur Hakiki, Mohamad Rajih Radiansyah, Alfi Rahmawan
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	Department of Food Technology 2022-12-01
Sarja:	Food ScienTech Journal
Aiheet:	beneng taro flour addition, food diversification, muffin
Linkit:	https://jurnal.untirta.ac.id/index.php/fsj/article/view/17413
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