Google Documents : Effect of blanching method and soaking solution on the properties of potato flour produced from variety Granola
| Title | Effect of blanching method and soaking solution on the properties of potato flour produced from variety Granola |
|---|---|
| Abstract | |
| Authors | C Wibowo, P Haryanti, Erminawati, R Wicaksono |
| Journal Name | IOP Conference Series: Earth and Environmental Science 255, 012021, 2019 |
| Publish Year | 2019 |
| Citation | 3 |
| Url | https://scholar.google.com/scholar?q=+intitle:"Effect of blanching method and soaking solution on the properties of potato flour produced from variety Granola" |
| Author | Dr PEPITA HARYANTI, S.TP, M.Sc. |
| File | 2220686.pdf |