Karakteristik Mi Basah Dari Pati Ubi Jalar Putih Dengan Substitusi Tepung Kac…

Sweet potato starch and mung beans have potential to be used for making wet noodles because of the high content of amylose, amylopectin, and protein, so that it can improve the quality characteristics of wet noodles. The purpose of this research was to get the best ratio of wet noodles from sweet potato starch and mung bean. This research was conducted experimentally using a completely randomiz…