Scopus 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 |
|---|---|
| Quartile | 4 |
| Publication Name | IOP Conference Series: Earth and Environmental Science |
| Creator | Wibowo C. |
| Page | |
| Issn | 17551307 |
| Volume | 255 |
| Cover Date | 2019-05-10 |
| Cover Display Date | 10 May 2019 |
| Doi | 10.1088/1755-1315/255/1/012021 |
| Citedby Count | 1 |
| Aggregation Type | Conference Proceedin |
| Url | https://www.scopus.com/record/display.uri?eid=2-s2.0-85066914348&origin=resultslist&sort=plf-f |
| Author | Dr PEPITA HARYANTI, S.TP, M.Sc. |
| File | 85066914348.pdf |