Results 71 to 80 of about 105 (88)

The effect of fermentation technology on the quality of local porang flour

AIP Conference Proceedings, 2023
Moegiratul Amaro, Eko Basuki, Dewa Nyoman Adi Paramartha   +2 more
exaly  

Purification and separation of glucomannan from porang tuber flour (Amorphophallus muelleri) using microwave assisted extraction as an innovative gelatine substituent

Heliyon, 2023
Lukman Atmaja, Badril Azhar, Setiyo Gunawan   +2 more
exaly  

Physic-chemical characteristics of porang and iles-iles flour used several process production techniques

IOP Conference Series: Earth and Environmental Science, 2021
H Herawati
exaly  

Study of glucomannan extraction with hydrochloric acid catalyst and alcohol solvent based on porang tuber flour (Amorphophallus oncophyllus)

IOP Conference Series: Earth and Environmental Science, 2021
Z A S Bahlawan
exaly  

Physical quality of beef sausage using porang flour as a substitute for tapioca flour

IOP Conference Series: Earth and Environmental Science, 2023
exaly  

Utilization of Porang Flour for Producing Tapioca Based Gluten-Free Noodles and Characteristics of the Product

IOP Conference Series: Earth and Environmental Science, 2022
exaly  

Porang flour: An alternative for healthy and halal food additive

AIP Conference Proceedings, 2023
exaly  

Effect of Porang Flour and Low-Calorie Sugar Concentration on The Physico-Chemical Characteristics of Jelly Drinks

IOP Conference Series: Earth and Environmental Science, 2022
exaly  

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

Advance Journal of Food Science and Technology, 2016
Simon Bambang Widjanarko, Abdul Manab
exaly  

Physico-Chemical and Organoleptic Characteristics of Gluten-Free Cake with the Addition of Porang Flour

IOP Conference Series: Earth and Environmental Science, 2022
exaly