Anggia, Malse, Indonesia
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Vol 17, No 3 (2023) - Article
Pengaruh penambahan arang aktif dengan metode steam blanching terhadap kadar kalsium oksalat dan glukomanan tepung umbi porang (Amorphophallus oncophyllus)
Abstract PDF (Bahasa Indonesia)
Publisher
Department of Agroindustrial Technology,
Faculty of Agriculture,
University of Trunojoyo Madura
Raya Telang St. PO BOX 2,
Kamal - Bangkalan - Jawa Timur
In collaboration with
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This work is licensed under a Creative Commons Attribution 4.0 International License.
Based on a work at journal.trunojoyo.ac.id