The Effect of Beneng Taro (Xanthosoma undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins
<p>Beneng taro is an indigenous tuber that grows in Pandeglang, Banten. People of Pandeglang only use it in form of fried and steamed. The weakness of beneng taro is the oxalate content is very high, to reduce it, people of Pandeglang soak it in 1% salt solution for 1 hour. Another effort to u...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2022-12-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/17413 |
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