KARAKTERISTIK FISIKO-KIMIA DAN FUNGSIONAL PATI SAGU IHUR TERMODIFIKASI DENGAN HEAT MOISTURE TREATMENT
The objective of this study was to characterize the properties of Heat Moisture treatment (HMT) modified ihur sago starch with different moisture contents. The starch was modified with HMT at 110°C after being adjusted to various moisture contents (23, 28, or 33%) for 4 h. The physico-chemical and f...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2017-06-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/14011 |