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Ditemukan 1 dari pencarian Anda melalui kata kunci: subject="viscosity"
cover
Profil Gelatinisasi Beberapa Formulasi Tepung-Tepungan Untuk Pendugaan Sifat …
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Nelis Imanningsih

The combination of starch from various sources, salt and protein, are the basic formulation often found in the Indonesian traditional food. The different composition of amylopectine-amylose and the interactions among the ingredients in the formulation, determines pasting properties in order gain a suitable texture characteristics. The aim of the research is to study the interactions of seve…

Edisi
-
ISBN/ISSN
0125-9717
Deskripsi Fisik
10p.
Judul Seri
-
No. Panggil
Penelitian Gizi dan Makanan, 35 (1) 2012: 13-22