Improving Organoleptic and Physicochemical Properties of Breadfruit Flour through Tannin Reduction
Breadfruit is classified as a climacteric fruit with a fast respiration process, and in fresh form it has a short shelf life. Breadfruit is a fruit with high carbohydrate content; therefore, it is suitable for processing into flour as well as increasing shelf life, usability, and economic value. The...
Main Authors: | Widowati S., Widaningrum, Sulistyaningrum Anna |
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Format: | Article |
Language: | English |
Published: |
EDP Sciences
2023-01-01
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Series: | E3S Web of Conferences |
Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/81/e3sconf_iconard2023_01009.pdf |
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