Sensory and Textural Characteristics of Noodle Made of Ganyong Flour ( Canna edulis Kerr. ) and Arenga Starch ( Arenga pinnata Merr. )
Herawati, ERN, Ariani, D, Miftakhussolikhah,, Yosieto, E, Angwar, M, Pranoto, YVolume:
101
Language:
english
Journal:
IOP Conference Series: Earth and Environmental Science
DOI:
10.1088/1755-1315/101/1/012020
Date:
December, 2017
File:
PDF, 250 KB
english, 2017