Browsing UT - Food Science and Technology by Subject "Glycemic Index"
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Effect of parboiling and rice varieties on physicochemical and starch digestive properties of ready to eat rice
(2016)n recent years, people tend to consume ready to eat (RTE) rice. However, several disadvantages were encountered in RTE rice especially in texture and starch digestive properties, thus modifying the processing method is ... -
Karakterisasi Sifat Fisikokimia Serealia Hasil Modifikasi Heat Moisture Treatment
(2022)Nilai indeks glikemik produk pangan dapat ditekan dengan meningkatkan kadar pati resisten. Pati resisten tipe III merupakan pati yang termodifikasi secara fisik dengan proses retrogradasi, seperti metode Heat Moisture ...