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Pengaruh penambahan arang aktif dengan metode steam blanching terhadap kadar kalsium oksalat dan glukomanan tepung umbi porang (Amorphophallus oncophyllus)

  • Anggia M
  • Ariyetti A
Agrointek : Jurnal Teknologi Industri Pertanian (2023) 17(3) 660-665
DOI: 10.21107/agrointek.v17i3.15976
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Abstract

… porang. This study aims to determine the effect of adding activated carbon in steamed porang … that should be added to porang tubers to produce porang tuber flour with optimum …

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APA

Anggia, M., & Ariyetti, A. (2023). Pengaruh penambahan arang aktif dengan metode steam blanching terhadap kadar kalsium oksalat dan glukomanan tepung umbi porang (Amorphophallus oncophyllus). Agrointek : Jurnal Teknologi Industri Pertanian, 17(3), 660–665. https://doi.org/10.21107/agrointek.v17i3.15976

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