Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution

<p align="justify"><span lang="EN-US">Sago starch and sweet potato starch are promising alternatives for wet noodle production due to their high amylose and amylopectin content, which contribute to desirable quality characteristics. This study was conducted to determi...

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Bibliographic Details
Published in:Food ScienTech Journal
Main Authors: Shanti Fitriani, Yusmarini Yusmarini, Emma Riftyan, Yossie Kharisma Dewi, Ririn Puji Lestari, Tiyah Fadhilah
Format: Article
Language:English
Published: Department of Food Technology 2024-12-01
Subjects:
sago starch
sweet potato starch
mung bean flour
amylose
amylopectin
Online Access:https://jurnal.untirta.ac.id/index.php/fsj/article/view/24579

Internet

https://jurnal.untirta.ac.id/index.php/fsj/article/view/24579

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