PARTIAL HYDROLYSIS OF PURPLE SWEET POTATO FLOUR BY AMYLASE FROM Saccharomycopsis fibuligera AND ITS APPLICATION FOR COMPOSITE BREADMAKING
Purple sweet potato is one of underutilized carbohydrate sources in Indonesia, whilst known as good source of carbohydrate and can act as functional food due to its anthocyanine and dietary fiber contents. Therefore in the present study, we try to modify the sweet potato flour by partial hydrolysis...
Main Authors: | Agus Safari, Dian S. Kamara, Fransiska Silalahi, Muhammad Fadhlillah, Idar Kardi, Safri Ishmayana |
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Format: | Article |
Language: | English |
Published: |
Slovak University of Agriculture
2013-04-01
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Series: | Journal of Microbiology, Biotechnology and Food Sciences |
Subjects: | |
Online Access: | http://www.jmbfs.org/wp-content/uploads/2013/03/jmbfs_0341_safari.pdf |
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