OPTIMASI FORMULA DAN STRUKTUR MIKROSKOPIK PASTA BEBAS GLUTEN BERBAHAN DASAR PUREE UBI JALAR UNGU DAN TEPUNG KACANG HIJAU
The aim of this study was to optimize gluten free pasta formula made from purple sweet potato puree and mung bean flour. Aplication of a mixture design allowed to find the optimal composition to achieve the desirable characteristic. The results showed that the optimal formula was mixture of 45.25% p...
| Автори: | , , |
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| Формат: | Стаття |
| Мова: | English |
| Опубліковано: |
Universitas Gadjah Mada
2016-04-01
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| Серія: | Agritech |
| Онлайн доступ: | https://jurnal.ugm.ac.id/agritech/article/view/10678 |