PERILAKU ISOTERM SORPSI AIR DAN DAN PERUBAHAN FISIK KERUPUK TAPIOKA PADA SUHU PENYIMPANAN YANG BERBEDA

PERILAKU ISOTERM SORPSI AIR DAN DAN PERUBAHAN FISIK KERUPUK TAPIOKA PADA SUHU PENYIMPANAN YANG BERBEDA

The qualities of tapioca crackers after frying, such as degree of expansion and crispness are influenced by their moisture content before frying. This research aimed to study the moisture sorption isotherm (MSI) behavior of crackers at different storage temperatures and their physical properties bef...

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Bibliographic Details
Main Authors: Novriaman Pakpahan 1), Feri Kusnandar 2)*, Elvira Syamsir
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2017-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
bound water
moisture sorption isotherm
tapioca crackers
texture
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/16923

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/16923

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