PENGARUH RASIO SEMOLINA DURUM-PATI KENTANG PADA SPAGHETTINI TERHADAP KEMAMPUAN PENINGKATAN AKTIVITAS PREBIOTIK
The aim of this study was to determine the potential of potato to be used as a substitute in spaghettini Durum semolina making, and to enhance the functional value of potatoes through a potato ability to increase the amount of resistant starch (RS) is contained in the spaghettini as a source of preb...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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