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Pengembangan Produk Tepung Pisang Kaya Pati Resisten Sebagai Pangan Model Fungsional
(Lembaga Penelitian dan Pengabdian kepada Masyarakat IPB, 2010)
Pati pisang varietas uli (Musa paradisiaca) dimodifikasi oleh proses fermentasi selama 24 jam pada chip pisang yang diikuti oleh proses pemanasan otoklaf dan pendinginan untuk meningkatkan kadar pati resisten tepung pisang. ...
Bakery and steamed products made of resistant starch-rich banana flour as functional foods
(International Conference And Exhibition On Nutraceuticals And Functional Foods, 2010)
Starch of unripe "u Ii " plantain variety (Musa paradisiaca) was modified by 24 h fermentation of banana chips followed by autoclaving-cooling to increase the resistant starch (RS) content of the flour. The modified RS-rich ...