Karakterisasi Sifat Fisik dan Sensoris Noodle Campuran Tepung Ganyong (Canna edulis Kerr.) dan Pati Aren (Arenga pinnata Merr.)
Edible canna flour can be utilized in noodle making process, but it needs arenga starch which has high amylose content to produce noodle with similiar properties with commercial product. This research was conducted in four steps: characterization of edible canna flour, noodle production, identificat...
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| 格式: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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