EFFECT OF HEAT MOISTURE TREATMENT OF SAGO STARCH ON ITS NOODLE QUALITY
Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objec...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indonesian Center for Agricultural Library and Technology Dissemination
2016-10-01
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| Series: | Indonesian Journal of Agricultural Science |
| Subjects: | |
| Online Access: | http://ejurnal.litbang.pertanian.go.id/index.php/ijas/article/view/628 |