KARAKTERISTIK FISIKOKIMIA TEPUNG KORO PEDANG (Canavalia ensiformis) TERMODIFIKASI DENGAN VARIASI KONSENTRASI ASAM LAKTAT DAN LAMA PERENDAMAN
This study was aimed to investigated physicochemical characteristic of modified jack bean flour (Canavalia ensiformis) with various lactic acid concentration and soaking time. This study used factorial random design with two factors: lactic acid concentration (0.5%, 1%, 1.5%) and soaking time (30 a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2016-04-01
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| Series: | Agritech |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/10675 |