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1. This document discusses a study on the effect of phosphate compound concentration and boiling water ratio on the characteristics of instant flour from hanjeli (Coix lacryma-jobi L.). 2. The study examines phosphate concentrations of 0.1%, 0.3%, and 0.5%, and boiling water ratios of 1:10, 1:11, and 1:12. Response variables included water content, starch content, color, flavor, and texture. 3. The results showed that phosphate concentration affected color and texture of hanjeli instant flour. The interact

Author

Salsa Ayu Pusap

Language

EN