PENGARUH PROPORSI CAMPURAN DAN LAMA PENDINGINAN SETELAH PENGUKUSAN BIHUN DARI PATI JAGUNG DAN TEPUNG UBI KAYU TERHADAP SIFAT FISIKOKIMIA

PENGARUH PROPORSI CAMPURAN DAN LAMA PENDINGINAN SETELAH PENGUKUSAN BIHUN DARI PATI JAGUNG DAN TEPUNG UBI KAYU TERHADAP SIFAT FISIKOKIMIA

This research was aimed to determine the effect of corn starch-cassava flour proportion and length of cooling time on the physiochemical properties to produce vermicelli with the desired physicochemical properties and also to get the proportions of corn starch-cassava flour proportion and cooling...

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Bibliographic Details
Main Author: ARIYANTORO, ACHMAD RIDWAN
Format: Theses and Dissertations NonPeerReviewed
Published: [Yogyakarta] : Universitas Gadjah Mada 2012
Subjects:
Post Harvest Horticultural Technologies (incl. Transportation and Storage)
Food technology
Online Access:https://repository.ugm.ac.id/98693/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=54604
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Institution: Universitas Gadjah Mada

Internet

https://repository.ugm.ac.id/98693/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=54604

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