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Authors: Mimi Nurminah and Rona J. Nainggolan

Affiliation: Department of Food Science and Technology, Faculty of Agrculture, Universitas Sumatera Utara, Medan, Indonesia

Keyword(s): Dry noodles, stabilizer, wheat flour, pumpkin flour

Abstract: Every year we import wheat flour from other countries to supply domestic needs in making noodles. There were many plants from local resources that can be used as flour to substitute wheat flour, like pumpkin. This research deal about making flour from pumpkin fruit, effect of composite flour (wheat and pumpkin flour) and the type of stabilizers on the quality of dry noodles. The pumpkin flour can subtitute wheat flour about 20% to make dry noodles.

CC BY-NC-ND 4.0

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Paper citation in several formats:
Nurminah, M. and Nainggolan, R. (2019). Effect of Composite Flour (Wheat and Pumpkin Flour) and Type of Stabilizers on the Quality of Dry Noodles. In Proceedings of the International Conference on Natural Resources and Technology - ICONART; ISBN 978-989-758-404-6, SciTePress, pages 152-155. DOI: 10.5220/0008548001520155

@conference{iconart19,
author={Mimi Nurminah. and Rona J. Nainggolan.},
title={Effect of Composite Flour (Wheat and Pumpkin Flour) and Type of Stabilizers on the Quality of Dry Noodles},
booktitle={Proceedings of the International Conference on Natural Resources and Technology - ICONART},
year={2019},
pages={152-155},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0008548001520155},
isbn={978-989-758-404-6},
}

TY - CONF

JO - Proceedings of the International Conference on Natural Resources and Technology - ICONART
TI - Effect of Composite Flour (Wheat and Pumpkin Flour) and Type of Stabilizers on the Quality of Dry Noodles
SN - 978-989-758-404-6
AU - Nurminah, M.
AU - Nainggolan, R.
PY - 2019
SP - 152
EP - 155
DO - 10.5220/0008548001520155
PB - SciTePress