Effect of Composite Flour (Wheat and Pumpkin Flour) and Type of Stabilizers on the Quality of Dry Noodles

Mimi Nurminah, Rona J. Nainggolan

2019

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.

Paper Citation

in Harvard Style

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 - Volume 1: ICONART, ISBN 978-989-758-404-6, pages 152-155. DOI: 10.5220/0008548001520155

in Bibtex Style

@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 - Volume 1: ICONART,},
year={2019},
pages={152-155},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0008548001520155},
isbn={978-989-758-404-6},
}

in EndNote Style

TY - CONF

JO - Proceedings of the International Conference on Natural Resources and Technology - Volume 1: 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