Extraction Quality of Porang Flour Due to Chip Flour Treatment and Ethanol Concentration
Porang tuber has a high potential for glucomannan levels. Improving the quality of porang tubers can be done by extracting dry chips from porang tubers. One alternative is to combine the process of using ethanol as a reagent to produce good quality porang flour. The purpose of the research activity...
| Main Authors: | , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2023-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/81/e3sconf_iconard2023_04002.pdf |