Color Evaluation of Dry Vermicelli Made from Combination of Arenga Starch, Rice Flour and Sorghum
In Indonesia, vermicelli is usually produced using arenga starch. But the arenga starch has limited in the term of quantity and the nutritional quality. In order to improve the arenga starch vermicelli, the formulation was combined with rice flour and sorghum. Each single change in vermicelli formul...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Diponegoro
2022-12-01
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| Series: | Journal of Bioresources and Environmental Sciences |
| Subjects: | |
| Online Access: | https://jbes.cbiore.id/index.php/jbes/article/view/15180 |