Optimization process of partially cooked corn grits (PCCG) by response surface methodology
Corn is used as a staple food to substitute rice by processing it into steamed corn grits, especially in Central Java and Madura region, Indonesia. However, the traditional preparation is time consuming as it takes 3-4 days. The objective of this study is to identify the optimum particle size (0.3-1...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Faculty of Engineering, Universiti Putra Malaysia
2016
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/50105/1/10.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|