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...
में बचाया:
| मुख्य लेखकों: | , , , |
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| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
University of Brawijaya
2022-02-01
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| श्रृंखला: | Journal of Experimental Life Science |
| विषय: | |
| ऑनलाइन पहुंच: | https://jels.ub.ac.id/index.php/jels/article/view/454 |
| टैग: |
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
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