Karakteristik Fisiko-Kimia Dan Sensori Mi Kering Dengan Penambahan Pati Sagu …

ABSTRACT Dry noodles were widely consumed food products in Indonesia and were generally made from wheat flour, most of which was imported. To reduce reliance on imports and support local food diversification, part of the wheat flour was substituted with modified sago starch. Sago starch, as a potential local carbohydrate source to support food security, was physically modified using the au…