Open AccessPengaruh Perbandingan Terigu dan Pati Garut (Maranta arundinacea L.) Termodifikasi Autoclaving-Cooling Terhadap Karakteristik Mi Basah
Author(s) -
Agnes Monika Gandhes Sekarjati,
Gusti Ayu Kadek Diah Puspawati,
Anak Agung Istri Sri Wiadnyani
Publication year - 2022
Publication title -
itepa : jurnal ilmu dan teknologi pangan
Language(s) - Uncategorized
Resource type - Journals
ISSN - 2527-8010
DOI - 10.24843/itepa.2022.v11.i02.p12
Subject(s) - absorption of water , food science , randomized block design , starch , aroma , water content , resistant starch , wheat flour , potato starch , mathematics , materials science , chemistry , horticulture , biology , composite material , geotechnical engineering , engineering