Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution
<p align="justify"><span lang="EN-US">Sago starch and sweet potato starch are promising alternatives for wet noodle production due to their high amylose and amylopectin content, which contribute to desirable quality characteristics. This study was conducted to determi...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2024-12-01
|
| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/24579 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|