Browsing LSP-Jurnal Ilmiah Dosen by Subject "tapioca"
Now showing items 1-1 of 1
-
Karakteristik Sosis Daging yang Dibuat dengan Penambahan Tepung Komposit Tapioka dan Gembolo sebagai Bahan Pengisi
(Jurnal Agroteknologi, 2012-05-30)The gembolo contains glucomannan and has the ability to WHC 1900%. To extend the shelf life of the gembolo can be made into flour. To prevent browning reactions by enzymes that do steam blanching. Gembolo flour can be used ...