Open AccessEffect of Blanching Method and Soaking Solution on the Properties of Potato Flour Produced from Variety Granola
Author(s) -
Condro Wibowo,
Pepita Haryanti,
Erminawati,
Rumpoko Wicaksono
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/255/1/012021
Subject(s) - blanching , food science , potato starch , starch , citric acid , raw material , wheat flour , sugar , chemistry , organic chemistry