Mi Instan Berbasis Pati Sagu dan Ikan Patin serta Pendugaan Umur Simpan dengan Metode Akselerasi
Instant noodle is favorite food in Indonesia. Instant noodle generally made from wheat flour, which is not Indonesian agricultural product. Diversification was needed to solve this problem, and sago starch is potential resource to develop. The research purposed are to produce instant noodle from sag...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Syiah Kuala, Agriculture Faculty
2013-06-01
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| Series: | Jurnal Teknologi dan Industri Pertanian Indonesia |
| Online Access: | http://jurnal.unsyiah.ac.id/TIPI/article/view/1005 |