Improving The Quality of Coconut Cream-Based Pasta Through The Presence of Sago Starch and Surfactants: Application As An Ingredient of Rendang Seasoning

Improving The Quality of Coconut Cream-Based Pasta Through The Presence of Sago Starch and Surfactants: Application As An Ingredient of Rendang Seasoning

Coconut processed products (coconut cream) are widely used in the food field. However, various ways, such as adding starch and surfactants still need to be made to improve the stability of coconut cream. This study aimed to evaluate the addition of starch and surfactant on the stability of coconut c...

Full description

Saved in:
Bibliographic Details
Main Authors: Nugrahanto, Anggita (Author), Sutardi, Sutardi (Author), Santoso, Umar (Author)
Other Authors: UGM CaRED program in collaboration with the Ministry of Foreign Affairs and Trade (MFAT) (Contributor)
Format: EJournal Article
Published: Indonesian Association of Food Technologists, 2022-03-08.
Subjects:
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
Online Access:Get Fullteks
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

Get Fullteks

3rd Floor Main Library

Holdings details from 3rd Floor Main Library
Call Number: A1234.567
Copy 1 Available

Similar Items