KAJIAN PENGARUH PENGUKUSAN BERTEKANAN (STEAM PRESSURE TREATMENT) TERHADAP SIFAT FISIKOKIMIA TEPUNG JAGUNG [Study of The Effects of Steam Pressure Treatment on The Physicochemical Properties of Corn Flour]

KAJIAN PENGARUH PENGUKUSAN BERTEKANAN (STEAM PRESSURE TREATMENT) TERHADAP SIFAT FISIKOKIMIA TEPUNG JAGUNG [Study of The Effects of Steam Pressure Treatment on The Physicochemical Properties of Corn Flour]

The objectives of this research were to study the effects of steam pressure treatments on the physicochemical properties of corn flour and to apply the corn flour for cookies production. The research was conducted in three stages. The first stage was the production of corn flour through wet milling...

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Bibliographic Details
Main Authors: Siti Khomsatin1)*, Sugiyono2), Bambang Haryanto3)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2012-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
cookies
corn flour
physicochemical properties
sandiness
steam pressure treatment
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/5300

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