Karakteristik Fisikokimia Mie Kering Berbasis Pati Ubi Jalar Varietas Lokal Dengan Menggunakan Metode Heat Moisture Treatment
The effects of heat moisture treatment (110°C) and pretreatment on the physicochemical properties of sweet potato dried-noodles starch based were investigated. Completely randomized design was performed which arranged by two-factor. The first factor is noodles consist of native starch and treated st...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Syiah Kuala University
2015-10-01
|
| Series: | Jurnal Teknologi dan Industri Pertanian Indonesia |
| Subjects: | |
| Online Access: | http://jurnal.unsyiah.ac.id/TIPI/article/view/3275 |