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Peningkatan pati resisten tipe III pada tepung singkong modifikasi (mocaf) dengan perlakuan pemanasan pendinginan berulang dan aplikasinya pada pembuatan mi keringIncreasing resistant starch type III on the Modified Cassava Flour ( Mocaf ) through heating-cooling cycles and its application on production of dried noodles
(2014)
Resistant starch tipe III (RS3) is a major resistant starch used in the production of resistant starch-based functional foods. RS3 is formed through retrogradation of gelatinized starch. The objectives of this study were ...
Increasing Resistant Starch Type III on the Modified Cassava Flour ( Mocaf ) through Heating-Cooling Cycles and Its Application on Production of Dried Noodles.
(2014)
Resistant starch tipe III (RS3) is a major resistant starch used in the production of resistant starch-based functional foods. RS3 is formed through retrogradation of gelatinized starch. The objectives of this study were ...
Increasing Resistant Starch Type III on the Modified Cassava Flour ( Mocaf ) through Heating-Cooling Cycles and Its Application on Production of Dried Noodles
(2014)
Resistant starch tipe III (RS3) is a major resistant starch used in the production of resistant starch-based functional foods. RS3 is formed through retrogradation of gelatinized starch. The objectives of this study were ...