Chemical Characteristics of Biscuit Substituted by Modified Cassava Product (Mocap) Flour from High Cyanide Variety of Cassava

Chemical Characteristics of Biscuit Substituted by Modified Cassava Product (Mocap) Flour from High Cyanide Variety of Cassava

Cassava (Manihot esculenta Cranzt) is easily cultivated and an important source of carbohydrates. Currently, only a certain type of low cyanide cassava has been utilized for food product and intermediate product as flour. Processing of high cyanide cassava through submerged and solid-state fermentat...

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Bibliographic Details
Main Authors: Harijono Harijono, Maimunah Hindun Pulungan, Jhauharotul Muchlisyiyah, Erna Triyas Tanti, Teti Estiasih
Format: Article
Language:English
Published: University of Brawijaya 2017-08-01
Series:Research Journal of Life Science
Subjects:
biscuit
cassava
cyanide
fermentation
substitution
Online Access:http://rjls.ub.ac.id/index.php/rjls/article/view/156

Internet

http://rjls.ub.ac.id/index.php/rjls/article/view/156

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