The Effect of Kepok Banana Starch Substitution (<i>Musa paradisiaca</i> L.) Modifications on the Texture and Color of Mocaf Flour Caramel Sponge
This research aimed to determine the effect of modified kepok banana starch substitution on the texture (hardness, adhesiveness, cohesiveness, and gumminess) and caramel sponge color with four different modified starch substitution percentages. This research is experimental research with RAL (Comple...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-02-01
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| Series: | Engineering Proceedings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-4591/63/1/16 |