The Effect of Different Drying Methods and Slice Thickness on The Quality of Porang (Amorphophallus Muelleri) Chips
DOI:
10.29303/jrpb.v11i2.276Published:
2023-09-27Issue:
Vol. 11 No. 2 (2023): Jurnal Ilmiah Rekayasa Pertanian dan BiosistemKeywords:
drying, green-house effect, porang chips, sodium metabisulfiteArticles
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Amanto, B. S., Chairunisa, H. O., Prabawa, S., Kawiji, & Yudhistira, B. (2023). The Effect of Different Drying Methods and Slice Thickness on The Quality of Porang (Amorphophallus Muelleri) Chips. Jurnal Ilmiah Rekayasa Pertanian Dan Biosistem, 11(2), 256–269. https://doi.org/10.29303/jrpb.v11i2.276
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