PENINGKATAN KANDUNGAN PROTEIN MIE BASAH DARI TAPIOKA DENGAN SUBSTITUSI TEPUNG KORO PEDANG PUTIH (Canavalia ensiformis L.) Increased Protein Content of Wet Noodle from Tapioca Substituted by White Jack Bean (Canavalia ensiformis L.) Flour
Noodle can be made from tapioca, but the protein content was very limited. The purpose of this study was to increase protein content of tapioca wet noodle with addition of 0-50% white jack bean flour and to evaluate the physical, chemical and organoleptic properties. This study was preceded by a red...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2015-10-01
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| Series: | Agritech |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/9334 |