Modifikasi Heat Moisture Treatment (Hmt) Pati Sagu Dengan Variasi Kadar Air D…

ABSTRACT Sago starch is a local source of gluten-free carbohydrates and has the potential to replace wheat flour. However, its use in food products such as steamed brownies is still limited due to its tendency to have a hard texture because of its high amylose content. One improvement effort has been made through physical modification of the starch using the heat moisture treatment (HMT) m…