Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Parwiyanti, Parwiyanti"'
Publikováno v:
Agritech, Vol 38, Iss 3, Pp 337-344 (2019)
Modified canna starch by Heat Moisture Treatment (HMT) and xanthan gum (GX) showed had potential used in the formulation of gluten-free breads. This study aimed to explore the phyiscals and sensory caharacteristics of gluten-free breads from some typ
Externí odkaz:
https://doaj.org/article/81400dcad69545bd95eb15be440dc7e8
Publikováno v:
Agritech, Vol 36, Iss 03, Pp 335-343 (2016)
Modification of Canna starch through heat-moisture treatment (HMT) and gum xanthan (GX) treatment was conducted to improve the disadvantage of natural Canna starch in order to expand its usage in food industry, especially for bakery products. The res
Externí odkaz:
https://doaj.org/article/a58eac20f6db4329b5ab94f7e2984e7d
Publikováno v:
Agritech, Vol 36, Iss 03, Pp 335-343 (2016)
Modification of Canna starch through heat-moisture treatment (HMT) and gum xanthan (GX) treatment was conducted to improve the disadvantage of natural Canna starch in order to expand its usage in food industry, especially for bakery products. The res
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc31e891c44fe9970321537bcf40e260
https://jurnal.ugm.ac.id/agritech/article/view/16606
https://jurnal.ugm.ac.id/agritech/article/view/16606