Pengaruh Suhu dan Lama Pengeringan terhadap Kuantitas dan Kualitas Pati Kentang Varietas Granola

Pengaruh Suhu dan Lama Pengeringan terhadap Kuantitas dan Kualitas Pati Kentang Varietas Granola

The study aimed to investigate the effects of drying temperature and time to potato starch variety of Granola. Recently, the starch is often used as a raw material for food, pharmaceutical and non-food industries such as textiles, packaging, detergent, etc. Because of unpreserved nature of fresh pot...

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Bibliographic Details
Main Author: Martunis Martunis
Format: Article
Language:English
Published: Syiah Kuala University 2012-10-01
Series:Jurnal Teknologi dan Industri Pertanian Indonesia
Subjects:
starch
drying
potato
Online Access:http://jurnal.unsyiah.ac.id/TIPI/article/view/740

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