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PROFIL GELATINISASI DAN KOMPONEN ANTIOKSIDAN TEPUNG KETAN HITAM TERMODIFIKASI DENGAN ANNEALING.
- Source :
- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan; 2020, Vol. 31 Issue 2, p164-170, 7p
- Publication Year :
- 2020
-
Abstract
- <i>Copyright of Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan is the property of Bogor Agricultural University, Department of Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
- Subjects :
- RICE flour
FACTORIAL experiment designs
GELATION
PHENOLS
VISCOSITY
WHEAT starch
Subjects
Details
- Language :
- Indonesian
- ISSN :
- 19797788
- Volume :
- 31
- Issue :
- 2
- Database :
- Complementary Index
- Journal :
- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan
- Publication Type :
- Academic Journal
- Accession number :
- 147918866
- Full Text :
- https://doi.org/10.6066/jtip.2020.31.2.164