Open AccessThe Effect of a Few Kind of Taro (Xanthosoma sp) and Food Fortification Material in the Making of Noodle
Author(s) -
Wilsa Hermianti,
Silfia Silfia
Publication year - 2011
Publication title -
jurnal litbang industri
Language(s) - English
Resource type - Journals
eISSN - 2502-5007
pISSN - 2252-3367
DOI - 10.24960/jli.v1i1.593.39-45
Subject(s) - colocasia esculenta , aroma , food science , water content , flavor , dietary fiber , organoleptic , horticulture , mathematics , biology , geotechnical engineering , engineering