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...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Food ScienTech Journal
المؤلفون الرئيسيون: Shanti Fitriani, Yusmarini Yusmarini, Emma Riftyan, Yossie Kharisma Dewi, Ririn Puji Lestari, Tiyah Fadhilah
التنسيق: مقال
اللغة:الإنجليزية
منشور في: Department of Food Technology 2024-12-01
الموضوعات:
sago starch
sweet potato starch
mung bean flour
amylose
amylopectin
الوصول للمادة أونلاين:https://jurnal.untirta.ac.id/index.php/fsj/article/view/24579

الانترنت

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

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