Cookies Berbahan Baku Pati Garut Termodifikasi

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DC Field	Value	Language
dc.contributor.author	Didah Nur Faridah
dc.date.accessioned	2015-08-06T02:26:45Z
dc.date.available	2015-08-06T02:26:45Z
dc.date.issued	2011-07
dc.identifier.citation	Majalah Foodreview; Vol. VI No. 7; Juli 2011; Hal 34-37	en
dc.identifier.issn	1907-1280	-
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/75926
dc.description.abstract	Several types of tubers have functional properties. One of them is low value of glyceamic index (GI). Low GI Food can be used as a cheap alternative for diet therapy of diabetcs because it can suppress the increasing of blood sugar levels. One of the local roots that has a low GI value is arrowroot. It is caused by its high content of resistant starch. Autoclaving-cooling modification could increase resistant starch content from 2.12% to 13.80%. Substitution of wheat flour with modified arrowroot starch in cookies production could increase GI and Glyceamic load.	en
dc.language.iso	id
dc.publisher	Majalah Foodreview. PT Media Pangan Indonesia. Bogor
dc.title	Cookies Berbahan Baku Pati Garut Termodifikasi	en
dc.type	Article	en
dc.subject.keyword	Pati Garut Termodifikasi	en
Appears in Collections:	Food Science and Technology

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