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pro vyhledávání: '"A. N. Suryadi"'
Autor:
Rifa Nurhayati, A. N. Suryadi, Dini Ariani, Ervika Rahayu Novita Herawati, null Miftakhussolikhah, Y. Marsono
Publikováno v:
International Food Research Journal. 29:667-675
Tacca (Tacca leontopetaloides) tubers have a high amylose content which can be modified to increase the resistant starch content. The present work therefore aimed to study the influence of acid hydrolysis, enzymes, and autoclaving cooling treatments
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85a8a1e480da5c57df7c6163601565e4
https://doi.org/10.47836/ifrj.29.3.18
https://doi.org/10.47836/ifrj.29.3.18
