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Pengaruh Penggunaan Pati Sagu dan Aren (Alami dan HMT) Terhadap Kualitas Tekstur Bakso Sapi
(2015)
Meatballs are processed food made from meat, starch, and some seasoning as a flavor enhancer. Research done to observe the effect of different starch being used in ingredients to its organoleptic characrteristics. In this ...
The Effect of Heat Moisture Treatment of Sago (Metroxylon sago sp) and Arenga (Arenga pinnataa mer) Starches Noodles Quality
(2014)
Sago (Metroxylon sago sp) and arenga (arenga piñataa merr) starches were commonly used to make starch noodles in Indonesia. In native forms, starch does not always have the appropriate physical and chemical properties for ...