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...
I tiakina i:
| Kaituhi matua: | |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2009-06-01
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| Rangatū: | Jurnal Teknologi dan Industri Pangan |
| Ngā marau: | |
| Urunga tuihono: | https://journal.ipb.ac.id/jtip/article/view/330 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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