PROFIL PASTING PATI GANYONG TERMODIFIKASI DENGAN HEAT MOISTURE TREATMENT DAN GUM XANTHAN UNTUK PRODUK ROTI
The purpose of this study was to determine the pasting properties of modified canna starch produced with heat moisture treatment (HMT) and addition of xanthan gum (XG) for gluten free bread. This research used a Factorial Randomized Completely Design with two factors as treatments for pasting prope...
Tallennettuna:
| Päätekijät: | , , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2017-04-01
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| Sarja: | Jurnal Teknologi dan Industri Pangan |
| Aiheet: | |
| Linkit: | https://journal.ipb.ac.id/jtip/article/view/16181 |
| Tagit: |
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