The effect of modified heat moisture treatment with microwave on physicochemical characteristics of sago starch
Introduction: This study aimed to characterize the physicochemical properties of forage sago starch using a microwave with different moisture content, namely 20%, 25%, and 30%. Method: A randomized non-factorial design was used with four treatment levels, namely native starch, HMTMW20, HMTMW25, and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Agriculture, University of Yudharta Pasuruan
2024-09-01
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| Series: | AGROMIX |
| Subjects: | |
| Online Access: | https://jurnal.yudharta.ac.id/v2/index.php/AGROMIX/article/view/4240 |