Pengaruh Suhu dan Lama Pengeringan terhadap Kuantitas dan Kualitas Pati Kentang Varietas Granola
The study aimed to investigate the effects of drying temperature and time to potato starch variety of Granola. Recently, the starch is often used as a raw material for food, pharmaceutical and non-food industries such as textiles, packaging, detergent, etc. Because of unpreserved nature of fresh pot...
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| Format: | Article |
| Language: | English |
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Universitas Syiah Kuala, Agriculture Faculty
2012-10-01
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| Series: | Jurnal Teknologi dan Industri Pertanian Indonesia |
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| Online Access: | http://jurnal.unsyiah.ac.id/TIPI/article/view/740 |