Karakteristik Mie Basah Dengan Substitusi Tepung Porang Yang Dimodifikasi Den…

Noodles are one of the food products that contain high carbohydrates. The mai ingredient used to make noodles is wheat. One of the efforts to reduce the use of wheat flour by diversify foods by use local ingredients, namely porang flour. Porang flour still has weaknesses that can be overcome by modified heat moisture treatment (HMT) to improve it is properties The purposed of this study was…