PRODUCTION OF LOW DIGESTIBILITY CONTENT FLOUR
Diabetes is a condition that impairs the body’s ability to process blood sugar scoring above the limit allowed. In 2017, more than 10 Million people in Indonesia was estimated to be diagnosed with this disease. Beside the increase of blood glucose, diabetes highly risked to occur with unbalanced int...
Saved in:
Main Author: | Salsabilla Qodrundnada, Riza |
---|---|
Format: | Final Project |
Language: | Indonesia |
Online Access: | https://digilib.itb.ac.id/gdl/view/56226 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Institut Teknologi Bandung |
Language: | Indonesia |
Similar Items
-
PRODUCTION OF LOW DIGESTIBILITY CONTENT FLOUR
by: Krisvint Yandani Gulo, Haga -
Microbiological, Physicochemical and Starch Digestability Properties of Spontaneous Fermented Sorghum Flour
by: Pranoto, Yudi
Published: (2010) -
Effect of Wood Flour Content and Cooling Rate on Properties of Rubberwood Flour/Recycled Polypropylene Composites
by: Thanate Ratanawilai, et al.
Published: (2012) -
Effect of heat-moisture treatment on the physicochemical properties and digestibility of proso millet flour and starch
by: Kumar S.R.
Published: (2023) -
Effect of heat-moisture treatment on the physicochemical properties and digestibility of proso millet flour and starch
by: Kumar S.R.
Published: (2023)