Pengaruh Metode Pengeringan Terhadap Kerusakan Karoten Mi Ubikayu Yang Diperkaya Tepung Labu Kuning (Effect Of Drying Method On Carotene Deterioration Of Cassava Noodle Enriched By Pumpkin Flour)

• المؤلف الرئيسي: Perpustakaan UGM, i-lib
• التنسيق: مقال NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 2002
• الموضوعات: Jurnal i-lib UGM
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/22985/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=5912
• المؤسسة: Universitas Gadjah Mada

Pumpkin flour has high 8-carotene, therefore, can be added to the noodle to alleviate vitamin A deficiency. Deterioration of 8-carotene may take place during drying, proper control of the process to minimize the deterioration is necessary. The objective of the research was to study the fl-carotene d...