PROFIL GELATINISASI BEBERAPA FORMULASI TEPUNG-TEPUNGAN UNTUK PENDUGAAN SIFAT PEMASAKAN (GELATINISATION PROFILE OF SEVERAL FLOUR FORMULATIONS FOR ESTIMATING COOKING BEHAVIOUR)
<p><strong><em>ABSTRACT</em></strong><em> </em></p> <p><em>The combination of starch from various sources, salt and protein, are the basic formulation often found in the Indonesian traditional food. The different composition of amylopectine...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | Indonesian |
| Published: |
Kementerian Kesehatan, Badan Penelitian dan Pengembangan Kesehatan, Pusat Teknologi Terapan Kesehatan dan Epidemiologi Klinik
2012-06-01
|
| Series: | Penelitian Gizi dan Makanan |
| Online Access: | http://ejournal.litbang.depkes.go.id/index.php/pgm/article/view/3079 |