Effect of Anchovies’ Fish Meal Concentration and Heat Moisture Treatment Modification Time on The Quality of Dry Noodles
Sago a raw material for flour for noodles has the potential to be developed and becomes a challenge to be able to compete with noodles made from wheat, which is an imported ingredient. However, the use of noodles made from sago is very limited because it does not have gluten and lacks functional pro...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2023-01-01
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| Series: | BIO Web of Conferences |
| Subjects: | |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2023/14/bioconf_icafe2023_03011.pdf |