PERUBAHAN KADAR RESISTANT STARCH (RS) DAN KOMPOSISI KIMIA BEBERAPA BAHAN PANGAN KAYA KARBOHIDRAT DALAM PENGOLAHAN= CHANGES OF RESISTANT STARCH (RS) AND CHEMICAL COMPOSITION OF SELECTED STARCHY FOODS DURING PROCESSIN
ABSTRACT A study on the effect of steaming and "ceriping processing"(liced, dried, and fried) on Resistant Starch (RS) content and chemical composition of selected starchy foods has been conducted. Eight starchy foods i.e. gembili, suweg, uwi, entik, sukun, banana, rice, and melinjo was se...
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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
1999
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| Online Access: | https://repository.ugm.ac.id/22512/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=5425 |
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| Institution: | Universitas Gadjah Mada |