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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| Title: | 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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| 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 |
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