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This document discusses a study on the effect of substituting corn starch, potato starch, and tapioca on the quality of pilus snacks. The study characterized raw materials, prepared pilus with substitution treatments, and characterized the resulting pilus. Results showed that substitution treatments affected pilus characteristics like hardness, fat content, and hardness rating. The best treatment was 5% corn starch substitution, which reduced brittleness and oily taste. Pearson

Author

Agin Toro

Language

EN