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Peningkatan sifat prebiotik tepung pisang dengan indeks glikemik rendah melalui fermentasi dan siklus pemanasan bertekanan-pendinginanImproving prebiotic properties of low glycemic index-banana flour by fermentation and autoclaving-cooling cycle
(IPB (Bogor Agricultural University), 2011)
Banana flour is a potential prebiotic source due to its resistant starch (RS) content. In this study the formation of RS type III (RS3) in banana var agung semeru (Musa paradisiaca formatypica) flour was increased in order ...