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Found 1 from your keywords: author=Putri, Githa Nadia

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PENGARUH VARIASI KONSENTRASI KALSIUM HIDROKSIDA DAN GLUKOMANAN PORANG TERHADA…

Glucomannan is the main component of porang, functioning as a water-soluble low calorie dietary fiber. Glucomannan can form a strong gel when interacting with alkalis such as calcium hydroxide. The utilization of glucomannan is widely applied in low calorie food products, such as dried shirataki noodles. This study aimed to determine the effect of glucomannan and calcium hydroxide concentration…

Edition: -
ISBN/ISSN: -
Collation: xvii, 99 hlm.; ilus.; tab.; 29 cm.
Series Title: -
Call Number: T1705512025

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