Pengaruh Metode Blanching Terhadap Kualitas Tepung Jamur Tiram Putih
The study aimed to evaluate the influence of blanching methods to the quality of oyster mushroom flour. The treatments were non-blanching, hot water blanching and steam blanching at 3 replications. The amount of mushroom used for each treatment was about 500g. The mushroom was cut into cube shape si...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Syiah Kuala, Agriculture Faculty
2023-10-01
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| Series: | Jurnal Teknologi dan Industri Pertanian Indonesia |
| Subjects: | |
| Online Access: | https://jurnal.usk.ac.id/TIPI/article/view/28377 |