Open AccessUtilization of Porang Flour for Producing Tapioca Based Gluten-Free Noodles and Characteristics of the Product
Author(s) -
Elmi Kamsiati,
Sri Widowati,
Heny Herawati
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/1024/1/012024
Subject(s) - chewiness , food science , gluten free , glucomannan , gluten , chemistry , starch , wheat flour , mathematics