THE EFFECT OF HEAT MOISTURE TREATMENT (HMT) WITH VARYING MOISTURE CONTENT AND TIME ON PHYSICAL, CHEMICAL, AND PHYSICOCHEMICAL PROPERTIES OF JACK BEAN STARCH (Canavalia ensiformis)
Achmad Ridwan Ariyantoro*, Anastriyani Yulviatun, Dian Rachmawanti Affandi, Asri Septiarani

Department of Food Science and Technology, Universitas Sebelas Maret, Surakarta
*achmadridwan[at]staff.uns.ac.id

Abstract

Keywords: HMT- Jack Bean- Starch Modification

Topic: Food Science and Technology