Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang (Amorphophallus muelleri Blume) Flour
Research background. Porang (Amorphophallus muelleri Blume) contains a high amount of starch, glucomannan and Ca-oxalate. Soaking porang tuber in acid (citric acid) and salt (sodium chloride) solutions affects the Ca-oxalate content, functional, rheological and thermal properties of porang flour. Th...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2024-01-01
|
| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/472363 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|