Niken Widya Palupi

Physical, Chemical, and Organoleptic Characteristics of Udon Substituted with Kimpul Tuber Flour in Various Treatments: Flour Concentration and Resting Time

Udon is kind a type of Japanese noodle made from wheat protein with a larger size and chewier texture characteristic than basic noodle. Optimizing local agricultural commodities by utilizing kimpul tubers as a substitute is an effort to reduce wheat import activities. Udon has sp...