PHYSICOCHEMICAL CHARACTERISTICS OF STARCH NOODLES BASED ON SORGHUM FLOUR (Sorghum bicolor L. Moench) AND SAGO FLOUR (Metroxylon Sp)

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...

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Bibliographic Details
Main Authors: Marningsih Doko Patty, Erni Sofia Murtini, Widya Dwi Rukmi Putri
Format: Article
Language:English
Published: Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2023-07-01
Series:Jurnal Pangan dan Agroindustri
Subjects:
drynoodles
sorghumflour
sagoflour
Online Access:https://jpa.ub.ac.id/index.php/jpa/article/view/985

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