OPTIMASI PROSES MI JAGUNG VARIETAS LOKAL DENGAN TEKNOLOGI EKSTRUSI

OPTIMASI PROSES MI JAGUNG VARIETAS LOKAL DENGAN TEKNOLOGI EKSTRUSI

Maize noodles processing is different from that of conventional noodles made of wheat flour. In pro-ducing non wheat (gluten free) noodles, engineering is needed in the manufacturing process to obtain noodles with good quality and similar to the physical quality of wheat noodles. Processing of maize...

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Bibliographic Details
Main Authors: Atiqatul Maula, Didah Nur Faridah, Tjahja Muhandri
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2019-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
elos maize
extrusion
noodles
optimization
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/22982

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/22982

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