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pro vyhledávání: '"Sukmawati Usman"'
Autor:
Sukmawati Usman, Maggy Thenawidjaja Suhartono, Endang Yuli Purwani, Azis Boing Sitanggang, Wayan Trisnawati
Publikováno v:
Emirates Journal of Food and Agriculture, Vol 36, Iss , Pp 1-9 (2024)
This study evaluated the physicochemical and thermal properties of modified sorghum flour. The modified sorghum flour was obtained through extrusion -enzymatic treatment using thermostable-α amylase at various feed moisture levels. The results showe
Externí odkaz:
https://doaj.org/article/23ea15154dd14df38c02046de797406b
