Search
Now showing items 1-1 of 1
Sifat Fisiko-Kimia Dan Indeks Glikemik Produk Cookies Berbahan Baku Pati Garut (Maranta Arundinacea L.) Termodifikasi
(2009)
The objective of this research was to make the cookies from modified arrowroot starch which have high resistant starch content, so that it can be used as functional food which have low glycemic index. The research consisted ...