Perbedaan Sifat Fisik, Kimia dan Sensoris Tepung Umbi Suweg (Amorphophallus campamulatus BI) pada Fase Dorman dan Vegetatif

Perbedaan Sifat Fisik, Kimia dan Sensoris Tepung Umbi Suweg (Amorphophallus campamulatus BI) pada Fase Dorman dan Vegetatif

<p><span lang="IN">This study aims to determine </span>ofd<span lang="IN">ifferences in physical, chemical and sensor</span>y<span lang="IN"> properties of suweg flour from the dormant and vegetative phases. Physical parameters includ...

Full description

Bibliographic Details
Main Authors: Umar Hafidz Asy’ari Hasbullah, Rini Umiyati
Format: Article
Language:English
Published: Universitas Muhammadiyah Yogyakarta 2017-08-01
Series:Planta Tropika: Jurnal Agrosains
Subjects:
amorphophallus campanulatus
yam flour
elephant foot yam
dormant phase
Online Access:https://journal.umy.ac.id/index.php/pt/article/view/2907

Internet

https://journal.umy.ac.id/index.php/pt/article/view/2907

Similar Items