Effect Of Heat Moisture Treatment Of Sago Starch On Its Noodle Quality

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DC Field	Value	Language
dc.contributor.author	Purwani, E.Y.
dc.contributor.author	Widaningrum
dc.contributor.author	Thahir, R.
dc.contributor.author	Muslich
dc.date.accessioned	2010-10-05T04:51:15Z
dc.date.available	2010-10-05T04:51:15Z
dc.date.issued	2006
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/40428
dc.description.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.	id
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Effect Of Heat Moisture Treatment Of Sago Starch On Its Noodle Quality	id
dc.title.alternative	Indonesian Journal of Agricultural Science	id
Appears in Collections:	Jurnal Teknologi Industri Pertanian

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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

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