PROFIL GELATINISASI DAN KOMPONEN ANTIOKSIDAN TEPUNG KETAN HITAM TERMODIFIKASI DENGAN ANNEALING
This research aims to study and characterize the effect of the annealing conditions (temperature and heating duration) on the gelatinization profile and antioxidant components of annealing-modified black glutinous rice flour (ABGRF). This experiment used a 2x3 factorial design consisted of temperatu...
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| Hlavní autoři: | , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2020-12-01
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| Edice: | Jurnal Teknologi dan Industri Pangan |
| Témata: | |
| On-line přístup: | http://journal.ipb.ac.id/index.php/jtip/article/view/31367 |
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