PENGARUH RETROGRADASI PADA PEMBUATAN SOHUN PATI JAGUNG TERHADAP KARAKTERISTIK FISIKOKIMIA PRODUK DAN AKTIVITAS PREBIOTIKNYA (The Effect of Retrogradation on the Physicochemical Properties of Maize Starch Noodle and Its Prebiotic Potential)
The study was aimed to determine the optimal storage time of steamed maize starch noodle that gives the desirable properties along with the prebiotic potential. Noodle was prepared by extrusion of the partially cooked maize starch, followed by steaming the strands, and keeping strands at 4 C at vari...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2015-09-01
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| Series: | Agritech |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/9406 |