Physical and Chemical Characteristics of Instant Yellow Rice at Various Concentrations of Hydrogen Phosphate (Na2HPO4) and Soaking Times
1*) Herlina, 1) Nita Kuswardhani, 2) Hadi Paramu, 1)Diah Nurmala, 1) Muhammad Danial MAL
1University of Jember, Faculty of Agricultural Technology, Department of Agricultural
Product Technology, 2University of Jember, Faculty of Economics and Business,
Department of Financial Management, Kalimantan street. No. 37
Post Code No. 68121 Jember, East Java, Indonesia.
Abstract
Keywords: instant yellow rice, soaking times, Na2HPO4 residue, physical properties, chemical properties
Topic: Food Science and Technology
Link: https://ifory.id/abstract/Qjg4N7H3Thvr
Conference: The 2nd International Conference on Food and Agriculture (ICoFA 2019)
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