Browsing UT - Food Science and Technology by Subject "Sago starch"
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Penggunaan pati sagu termodifikasi dengan heat moisture treatment (HMT) untuk meningkatkan kualitas tekstur bakso daging sapi
(2010)Meatball is a common food in Indonesia. It usually uses sodium tripolyphosphate (STPP) as its plasticizer. Unfortunately, STPP is a food additive which is strictly regulated by the government because of its chemical hazard. ...