Effect of Sago Starch Concentration on Characteristic of Sago Glucose Syrup
<p>Opportunity to use sago as a basic ingredient for syrup glucose is very large because of the high carbohydrate content reached 75.88% - 85.08%. Sago starch contains 27% amylose and 73% amylopectin. This study aims to determine the effect of sago starch substrate concentration on reducing su...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2022-12-01
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| Series: | Food ScienTech Journal |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/14746 |