Karakteristik kwetiau kering dengan bahan baku tepung beras dan tepung talas hitam terfementasi
The purpose of this study was to investigate the effect of the proportions of rice flour and black taro flour on the characteristics of rice noodle (kwetiau). Kwetiau were produced by blending various proportions of rice and black taro flour (100:0; 75:25; 50:50; 25:75; 0;100) which were evaluated f...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Trunojoyo Madura
2023-02-01
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| Series: | Agrointek |
| Subjects: | |
| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/13297 |