Browsing UT - Food Science and Technology by Author "Fransisca"

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Formulasi Tepung Bumbu dari Tepung Jagung dan Penentuan Umur Simpannya dengan Pendekatan Kadar Air Kritis

Fransisca | Sugiyono (2010)

The amylogram of corn flour showed a high setback viscosity (570 BU). This property gave hard texture in fried products after 30 minutes of cooling. High setback viscosity in corn flour was due to high amylose content. ...