Characterization Properties of Extruded Analog Rice Developed from Arrowroot Starch with Addition of Seaweed and Spices
Characterization Properties of Extruded Analog Rice Developed from Arrowroot Starch with Addition of Seaweed and Spices
Damat Damat1*, Roy Hendroko Setyobudi2, Juris Burlakovs3, Zane Vincēviča-Gaile4,
Devi Dwi Siskawardani1, Rista Anggriani1 and Anas Tain5
The color of the raw analog rice (a) and cooked analog rice (b) with the addition of seaweed and spices.