Rahmawati; Novtiana, Annisa
(2015-08-01)
The characteristics of dry noodles made from fermented white corn flour for 36 hours and added by the CMC with different concentrations, ie 0 %, 0.6 %, 0.8 %, 1.0 %, and 1.2 % (w/w) were studied. The addition of CMC 1.2 % ...