Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea batatas var ayumurasaki), Mung Bean Flour ( (Vigna radiata) and Corn Flour ( Zea mays)

Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea batatas var ayumurasaki), Mung Bean Flour ( (Vigna radiata) and Corn Flour ( Zea mays)

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This research aims to get the best formulation which liked by panelist by considering the chemical  characteristics from blending of purple sweet potato flour, mung bean flour and corn flour. This research has done at laboratory of agricultural technology, Andalas University, Padang on October unti...

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Bibliographic Details
Main Authors: Rina Yenrina, Kurnia Harlina Dewi, Yumarnis Yumarnis
Format: Article
Language:English
Published: Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas 2024-10-01
Series:Andalasian International Journal of Agricultural and Natural Sciences
Subjects:
characteristic
purple sweet potato flour
mung bean flour
corn flour
Online Access:https://aijans.lppm.unand.ac.id/index.php/aijans/article/view/48
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