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Pengaruh Suhu dan Waktu Annealing Tepung Ubi by Anonymous NZHwrt is a document available to read on EtoBox.

This document discusses a study on the effects of annealing temperature and time on the physicochemical properties of orange sweet potato flour from the Beta 2 variety. The study used a randomized block design with two factors: soaking temperature (27°C, 40°C, and 50°C) and soaking time (0, 8, and 16 hours). The results showed that modified flour soaked at 50°C for 16 hours had the best physicochemical characteristics, including water content of 6.89%, ash of 1.67%, protein of 1.90%, starch of 72.81%, and v

Author

Anonymous NZHwrt

Language

EN