Browsing UT - Food Science and Technology by Subject "crispiness"
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Pengaruh Rasio Amilosa-Amilopektin dan Kadar Air terhadap Kerenyahan dan Kekerasan Model Produk Gorengan
(2012)Nowadays fried products are becoming the popular food. Most of them are using rice or glutinous rice flour for giving textural properties, especially crispiness and hardness. Starch is one of food components that contribute ...