Browsing UT - Food Science and Technology by Subject "gluten free noodle"
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Pengembangan Teknologi Pembuatan Mi Sagu (Metroxylon sagu)
(2013)Sago (Metroxylon sagu) is one of local food in Indonesia which has the potency to be further developed as raw material for gluten-free noodle (non-wheat noodle). The purpose of this research is to develop an extrusion-based ...