SIFAT ORGANOLEPTIK MIE BERBAHAN DASAR TEPUNG JAGUNG (Zea mays L.) TERNIKSTAMALISASI
This research was dedicated to study the organoleptic properties of nixtamalized corn starch noodles and to find the best result from the duration needed in steeping process (0, 8, 16, 24, and 32 hours). The research was a single factor, arranged in a Complete Randomized Design (RAKL) with five repl...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
2013-12-01
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| Series: | Jurnal Teknologi & Industri Hasil Pertanian |
| Online Access: | http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/181 |