PENGARUH HEAT MOISTURE TREATED (HMT) TERHADAP PROFIL GELATINISASI TEPUNG JAGUNG

dc.contributor.author	Anandika Lestari, Oke
dc.contributor.author	Kusnandar, Feri
dc.contributor.author	Sri Palupi, Nurheni
dc.date.accessioned	2016-10-10T14:56:28Z
dc.date.available	2016-10-10T14:56:28Z
dc.date.issued	2016-10-10
dc.identifier.uri	http://repository.polnep.ac.id/xmlui/handle/123456789/1217
dc.description.abstract	Corn flour is potentially used as a raw material in the production of corn noodle.The technology has been developed, but the result showed that the corn noodle had high cooking loss, low eslasticity, and sticky. One of method to overcome by the above problem was by substituting the corn flour with physically modified Head Moisture Treated (HMT)corn flour in corn noodle formulation. This research was objected to show the effect of Heat Moisture Treated on profile gelatinization of corn flour.The results of the study showed gelatinization profile changes from type B to type C.	en_GB
dc.language.iso	other	en_GB
dc.subject	corn flour	en_GB
dc.subject	heat moisture treated (HMT)	en_GB
dc.title	PENGARUH HEAT MOISTURE TREATED (HMT) TERHADAP PROFIL GELATINISASI TEPUNG JAGUNG	en_GB
dc.type	Other	en_GB