Pengaruh Variasi Tingkat Daya dan Waktu Pemanasan Microwave terhadap Karakteristik Tepung Jelai (Coix lacryma-jobi L.)
Jelai (Coix lacryma-jobi L.) is a cereal crop belonging to the group of grains (Poaceae). The starch content in jelai plants is very high, around 52%, so it has the potential to be processed into flour. The natural starch found in jelai seeds has the disadvantage that it takes a long time to process...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Udayana
2025-02-01
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| Series: | Jurnal Ilmiah Teknologi Pertanian Agrotechno |
| Online Access: | https://ojs.unud.ac.id/index.php/agrotechno/article/view/119581 |
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