EVALUASI NILAI GIZI PATI RESISTEN PADA PRODUK KERUPUK DARI EMPAT JENIS PATI [Nutritional Evaluation of Resistant Starch of Crackers Made of Four Kinds of Starch]
In this research, resistant starch content of crackers (=kerupuk) made of corn starch, cassava starch, sago starch and mungbean starch has been studied. Nutritional evaluation of crackers was conducted in experimental rats. It was found that starch content, amylose content and resistant starch cont...
সংরক্ষণ করুন:
| প্রধান লেখক: | |
|---|---|
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2009-06-01
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| মালা: | Jurnal Teknologi dan Industri Pangan |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://journal.ipb.ac.id/jtip/article/view/330 |
| ট্যাগগুলো: |
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