Pasting Properties of Mocaf (Modified Cassava Flour) Using Rapid Visco Analyzer With Variations of pH Solution

Pasting Properties of Mocaf (Modified Cassava Flour) Using Rapid Visco Analyzer With Variations of pH Solution

<p>Starch is a glucose polysaccharide which includes amylose and amylopectin. Natural starch in its utilization has several weaknesses so that modified starch begins to develop, one of which is MOCAF. MOCAF is a modified cassava flour by fermentation using lactic acid bacteria (BAL). The weakn...

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Bibliographic Details
Main Authors: Nia Ariani Putri, Achmad Subagio, Nurud Diniyah
Format: Article
Language:English
Published: Department of Food Technology 2022-07-01
Series:Food ScienTech Journal
Subjects:
acid
modified starch
pasting properties
Online Access:https://jurnal.untirta.ac.id/index.php/fsj/article/view/14441

Internet

https://jurnal.untirta.ac.id/index.php/fsj/article/view/14441

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