Open AccessThe influence of chemical methods (acid modification) on elephant foot yam flour to improve physical and chemical quality on processed food
Author(s) -
Octavianti Paramita,
Wahyuningsih Wahyuningsih,
Muhammad Ansori
Publication year - 2018
Publication title -
aip conference proceedings
Language(s) - English
Resource type - Conference proceedings
eISSN - 1551-7616
pISSN - 0094-243X
DOI - 10.1063/1.5028078
Subject(s) - food science , foot (prosody) , proximate , chemistry , starch , roasting , polysaccharide , biochemistry , philosophy , linguistics
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