Evaluating Arrowroot Starch Modification and Application in Wet Noodles
Increasing the Resistant Starch (RS) level in food products containing naturally high starch content is important as RS has been acknowledged as a functional food ingredient. The purpose of this study is to determine the effect of steam-cooling treatment on the characteristic of arrowroot starch and...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
University of Brawijaya
2022-02-01
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| Serie: | Journal of Experimental Life Science |
| Soggetti: | |
| Accesso online: | https://jels.ub.ac.id/index.php/jels/article/view/454 |
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