Pengaruh penggunaan berbagai basa dan pati dalam pembuatan cincau
ABSTRACT Instant black cincau was prepared by the processing steps involving extraction of "janggelan" using alkaline solution, drying of the extract, and blending of the dried extract with starch. Various alkalines of different valence, i.e. NaOH, Mg(OH)2 and Ca(OH)2 at pH 10 were used to...
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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
2001
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| Online Access: | https://repository.ugm.ac.id/20965/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=3823 |
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| Institution: | Universitas Gadjah Mada |