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PROFIL GELATINISASI DAN KOMPONEN ANTIOKSIDAN TEPUNG KETAN HITAM TERMODIFIKASI DENGAN ANNEALING.

Authors :
Rasyda, Riezka Zuhriatika
Muhandri, Tjahja
Budijanto, Slamet
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.)

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