THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION
<p>Tapai is one of the food ingredients that is processed into various food dishes and preferred. The shelf life of the tapai is easily damaged after being produced, because tapai has high moisture<strong> </strong>content, it is necessary to make an effort to extend the shelf life...
Guardado en:
Autores principales: | Aulia Brilliantina, Rizza Wijaya, Budi Hariono |
---|---|
Formato: | article |
Lenguaje: | EN |
Publicado: |
Department of Food Technology
2021
|
Materias: | |
Acceso en línea: | https://doaj.org/article/e6192b71d14647d9a442056c5da72a60 |
Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares
-
CHEMICAL AND SENSORY CHARACTERISTIC OF SORGHUM (Sorghum bicolor) TAPAI WITH TRADITIONAL PACKAGING
por: Andre Yusuf Trisna Putra, et al.
Publicado: (2019) -
Instrumentation of realtime monitoring system towards level of C6H12O6, C2H5OH, CO2, temperature in tapai fermentation process
por: Yuliani Yuliani, et al.
Publicado: (2021) -
SOME QUALITY ATTRIBUTES OF SAUSAGE ROLL PRODUCED FROM WHEAT-TIGERNUT COMPOSITE FLOUR
por: Emmanuel Kehinde OKE, et al.
Publicado: (2019) -
APPLICATION OF SWOT AND ANP METHODS IN ORDER TO SELECT THE AGROINDUSTRIAL DEVELOPMENT STRATEGY BASED ON TAPAI IN BONDOWOSO
por: Elok Kurnia Novitasari, et al.
Publicado: (2020) -
EFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH
por: Galyna VOLOSHCHUK, et al.
Publicado: (2018)