Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang (Amorphophallus muelleri Blume) Flour.

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Bibliographic Details
Title:	Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang (Amorphophallus muelleri Blume) Flour.
Authors:	Ratnawati, Lia¹ lia.romeo@gmail.com, Indrianti, Novita¹, Afifah, Nok¹, Ekafitri, Riyanti¹, Sholichah, Enny¹, Desnilasari, Dewi², Setiaboma, Woro³, Kristanti, Dita³, Sarifudin, Achmat¹
Source:	Food Technology & Biotechnology. Oct-Dec2024, Vol. 62 Issue 4, p512-524. 13p.
Database:	Environment Complete

Description
ISSN:	13309862
DOI:	10.17113/ftb.62.04.24.8503