PHYSICOCHEMICAL CHARACTERISTICS OF STARCH NOODLES BASED ON SORGHUM FLOUR (Sorghum bicolor L. Moench) AND SAGO FLOUR (Metroxylon Sp)
ABSTRAK Sorghum is one of the local commodities that has the potential to be developed intoalternative food products. Sorghum is a gluten-free source of protein, vitamins, minerals andcalories. This study aims to determine the effect of the proportion of sorghum flour and sagoflouro...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2023-07-01
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| Series: | Jurnal Pangan dan Agroindustri |
| Subjects: | |
| Online Access: | https://jpa.ub.ac.id/index.php/jpa/article/view/985 |