Add to ORKGInstant corn noodle in this study means noodle made from corn flour as the main raw material with the addition of composite flour as an ingredient substitution and other food additives. This study aimed to determine the effect of the use of composite flour used on the physical properties of corn noodles produced. Process of making corn instan noodle used technologies such as the process of flour noodles commonly with modification process. The treatment used three types of composite flours and the two levels of concentration added. The treatments were substituting flour used canna starch (G), tapioca (T), and Mocaf (M) with a concentration of 5 percent (K1) and 10 percent (K2). Instant corn noodles products resulted from these treatments had...
AbstractIn this study, three different modification methods (pregelatinization, acid-thinning and de...
The objective of this research was to investigate the effect of extrusion and drying conditions on t...
Indonesia has people who love to eat noodles, noodle making in general using the basic ingredients o...
Instant corn noodle in this study means noodle made from corn flour as the main raw material with th...
Mie jagung instan pada penelitian ini adalah mie berbahan baku utama tepung jagung dengan penambahan...
Noodles are a food product that is widely consumed by Indonesians. Noodle products, in the form of w...
Different corn type and processing of corn flour can produce flour with different physical and chemi...
Edible canna flour can be utilized in noodle making process, but it needs arenga starch which has hi...
PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR)[...
The objectives of this research were to (1) investigate the effect of feeding rate on elongation, co...
Natural corn starch (native) has a weakness as an instant noodle material. With t...
The purpose of this study was to obtain the best ratio of corn flour and sago starch on the quality ...
The use of corn flour contains various essential components such as a source of plant-based vitamin ...
The purpose of this research was to find the best formulation of corn tempe flour and wheat flour to...
Technology of corn noodle, both processed from 100% corn flour and substitution of wheat flour (by ...
AbstractIn this study, three different modification methods (pregelatinization, acid-thinning and de...
The objective of this research was to investigate the effect of extrusion and drying conditions on t...
Indonesia has people who love to eat noodles, noodle making in general using the basic ingredients o...
Instant corn noodle in this study means noodle made from corn flour as the main raw material with th...
Mie jagung instan pada penelitian ini adalah mie berbahan baku utama tepung jagung dengan penambahan...
Noodles are a food product that is widely consumed by Indonesians. Noodle products, in the form of w...
Different corn type and processing of corn flour can produce flour with different physical and chemi...
Edible canna flour can be utilized in noodle making process, but it needs arenga starch which has hi...
PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR)[...
The objectives of this research were to (1) investigate the effect of feeding rate on elongation, co...
Natural corn starch (native) has a weakness as an instant noodle material. With t...
The purpose of this study was to obtain the best ratio of corn flour and sago starch on the quality ...
The use of corn flour contains various essential components such as a source of plant-based vitamin ...
The purpose of this research was to find the best formulation of corn tempe flour and wheat flour to...
Technology of corn noodle, both processed from 100% corn flour and substitution of wheat flour (by ...
AbstractIn this study, three different modification methods (pregelatinization, acid-thinning and de...
The objective of this research was to investigate the effect of extrusion and drying conditions on t...
Indonesia has people who love to eat noodles, noodle making in general using the basic ingredients o...