Physicochemical properties of sago flour formulated with white sweet potato flour (Ipomea batatas L.) and saba banana flour (Musa paradisiaca forma typical)
This research investigated the enhancement of sago flour gel properties to obtain consistent soft texture in both warm and cold conditions. A completely randomized design was employed, involving different variations of sago flour combined with either white sweet potato flour (A) or saba banana flour...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
|
| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/20/bioconf_isofst2025_04007.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|