American Journal of Software Engineering and Applications

Volume 9, Issue 2, December 2020

  • Identify the Effect of the Different Ingredients for Wet Noodles Based on Water Absorption Using Design of Experiment

    Anis Siti Nurrohkayati, Binyamin, Muhammad Khairul

    Issue: Volume 9, Issue 2, December 2020
    Pages: 35-39
    Received: 12 December 2019
    Accepted: 30 December 2019
    Published: 25 August 2020
    Abstract: Wet noodles are one of the foods that are favored by all people, especially in Indonesia. Wet noodles are made from basic ingredients of wheat flour or wheat flour. So far there have been many innovations of wet noodles with basic ingredients apart from wheat flour. The difference in the basic ingredients and additional ingredients can affect the q... Show More