Browsing Food Science and Technology by Author "Hilka Yuliani"
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Pengaruh Formulasi Bahan Terhadap Daya Cerna Pati (Secara In Vitro) Mi Kering Sagu
Hilka Yuliani | Slamet Budijanto | Nancy Dewi Yuliana (2016-10)Noodles was produced from purified starch or combining flour has high starch digestibility. The dried sago noodles without mung bean flour added has 86.00% starch digestibility value so that the necessary additional ...