DSpace JSPUI
DSpace preserves and enables easy and open access to all types of digital content including text, images, moving images, mpegs and data sets
Learn More
Please use this identifier to cite or link to this item:
http://repository.ipb.ac.id/handle/123456789/40428| Title: | Effect Of Heat Moisture Treatment Of Sago Starch On Its Noodle Quality |
| Other Titles: | Indonesian Journal of Agricultural Science |
| Authors: | Purwani, E.Y. Widaningrum Thahir, R. Muslich |
| Issue Date: | 2006 |
| Publisher: | IPB (Bogor Agricultural University) |
| Abstract: | Sago starch has potential as source of flour for noodle. However, noodle made of sago strach limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objectives of the present work were to study the effect of HMT of sago starch on its noodle quality. |
| URI: | http://repository.ipb.ac.id/handle/123456789/40428 |
| Appears in Collections: | Jurnal Teknologi Industri Pertanian |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| IJAS_Effect of Heat Moisture.pdf | e-Juornal | 527.18 kB | Adobe PDF |  View/Open |
| IJAS_Effect of Heat Moisture abstract.pdf | Abstract | 130.84 kB | Adobe PDF |  View/Open |
| IJAS_Effect of Heat Moisture abstract.ps | Postcript | 250.18 kB | Postscript | View/Open |
| IJAS_cover.ps | Cover | 1.38 MB | Postscript | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.