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Konjac (Amorphophallus muelleri Blume) contains high glucomannan. Glucomannan is a water-soluble food fiber which has a strong hydrocolloid and low-calory feature. Therefore, it has a potential to be used in food industry. Nowadays, the problem of konjac development in Indonesia is that the method used during the flouring process still produces big size of granule and low flour yield. Thus, a
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