Natural spontaneous fermentation effects on the properties of sweet potato flour and the resulting wet noodles

Sweet potato flour has several weaknesses that hinder its application in noodle making processes. The aim of this study was to improve sweet potato flour by using starch modification through fermentation and to find a wheat flour substitute when making wet noodles. The fermentation took place sponta...

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Veröffentlicht in:	IOP conference series. Earth and environmental science 2021-02, Vol.667 (1), p.12089
Hauptverfasser:	Husna, N E, Arpi, N, Novita, M, Safriani, D
Format:	Artikel
Sprache:	eng
Schlagworte:	Fermentation Flour Noodles Potatoes Starch Substitutes Sweet potatoes Thickness Vegetables Wheat
Online-Zugang:	Volltext
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