Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang (Amorphophallus muelleri Blume) Flour
Research background. Porang (Amorphophallus muelleri Blume) contains a high amount of starch, glucomannan and Ca-oxalate. Soaking porang tuber in acid (citric acid) and salt (sodium chloride) solutions affects the Ca-oxalate content, functional, rheological and thermal properties of porang flour. Th...
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| 主要な著者: | , , , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
University of Zagreb Faculty of Food Technology and Biotechnology
2024-01-01
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| シリーズ: | Food Technology and Biotechnology |
| 主題: | |
| オンライン･アクセス: | https://hrcak.srce.hr/file/472363 |
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