Modulasi Kadar Pati Resisten Berbagai Pangan Karbohidrat melalui Pemanasan Microwave: Meta-Analisis
Starch is extensively utilized in food processing for various purposes. However, the use of native starch is limited due to its unsuitability with processing conditions or products characteristics. Physical modification of starch is commonly employed to enhance the properties of native starch. The p...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2023-12-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | https://journal.ipb.ac.id/index.php/jtip/article/view/47842 |