The Effect of Composite Flour Composition (Sorghum, Mocaf, and Wheat) on the Elongation, Tensile Strength, and Acceptance of Noodles-Reference-Cited by-同舟云学术

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The Effect of Composite Flour Composition (Sorghum, Mocaf, and Wheat) on the Elongation, Tensile Strength, and Acceptance of Noodles

Published:2024-02-29 Issue: Volume:3 Page:17
ISSN:
Container-title:The 7th Mechanical Engineering, Science and Technology International Conference
language:
Short-container-title:

Author:

Prihayati Dina Alviani¹,Purwani Eni¹

Affiliation:

1. Nutrition Science Department, Muhammadiyah University of Surakarta, Jl. A. Yani Tromol Pos I, Pabelan Kartasura, Sukoharjo 57169, Indonesia

Publisher

MDPI

Link

https://www.mdpi.com/2673-4591/63/1/17/pdf

Reference26 articles.

1. Mie dari Umbi Garut (Maranta arundinacea L.): Kajian Pustaka;Kurniawan;J. Pangan Dan Agroindustri,2015

2. Badan Ketahanan Pangan Kementrian Pertanian (2019). Direktori Perkembangan Konsumsi Pangan, Badan Ketahanan Pangan.

3. Food and Agriculture Organization of the United Nations (2023, June 09). Top 10 Country Importers, Import Quantity of Wheat. Available online: https://www.fao.org/faostat/en/#rankings/countries_by_commodity_imports.

4. Analysis for Development of Mocaf-Based Functional Food Industry in Indonesia;Triyono;J. Socioecon. Dev.,2019

5. Variasi PerbandinganTepung Terigu dan Mocaf (Modified cassava Flour) Dalam Pembuatan Mie Mocaf;Ramadhan;AGRITEPA.,2015

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