Journal ArticleOPEN ACCESS

Modification of Porang ( Amorphophallus oncophyllus) Flour by Acid and Thermal Process using Conventional Heating in Waterbath and Microwave Irradiation

  • Manab A
  • Purnomo H
  • Bambang Widjanarko S
  • et al.
Advance Journal of Food Science and Technology (2016) 12(6) 290-301
DOI: 10.19026/ajfst.12.2963
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Abstract

… H1NMR spectra of modified porang flour (PAW and PAM) were … porang flour (PAW and PAM) changed differently compared to native porang flour, H1-NMR spectra of modified porang …

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APA

Manab, A., Purnomo, H., Bambang Widjanarko, S., & Eka Radiati, L. (2016). Modification of Porang ( Amorphophallus oncophyllus) Flour by Acid and Thermal Process using Conventional Heating in Waterbath and Microwave Irradiation. Advance Journal of Food Science and Technology, 12(6), 290–301. https://doi.org/10.19026/ajfst.12.2963

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