KADAR OKSALAT DAN KARAKTERISTIK FISIKOKIMIA TEPUNG UMBI TALAS (Colocasia esculenta) AKIBAT FERMENTASI ALAMI
The effect of fermentation period on the pH, titratable acidity, calcium oxalate, oxalic acid, moisture, ash contents, swelling power, solubility, and color of the taro flours was investigated present research. For this aim, taro corms were cleaned, peeled, washed, sliced into chips. Taro chips were...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Trunojoyo Madura
2021-03-01
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| Series: | Agrointek |
| Subjects: | |
| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/8909 |