PROFIL GELATINISASI TEPUNG SORGUM PUTIH TERMODIFIKASI α-AMILASE
Sorghum is potential to be developed into flour based products due its high starch content (around 80.42%). However, native sorghum flour is unstable during cooking, has low viscosity, and limited swelling power resulting in limited use in the industry. Starch in sorghum flour requires long cooking...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2019-12-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/13687 |