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Akademický článek

Sago Rice as an Environmentally Sustainable Food

Autor: Puspantari W, Cahyana P T, Saepudin A, Budiyanto, Kurniasari I, Kusumasmarawati A D, Henanto H, Untoro M

Publikováno v: BIO Web of Conferences, Vol 69, p 03012 (2023)

Sago rice is artificial rice made from sago starch and others flour by extrusion process. This study aims to recommend the sustainability of sago rice as a staple food to deal with climate change by utilizing technology to explore and innovate the sa

Externí odkaz: https://doaj.org/article/606fc7651dfb4ff48432137285e92c5a

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Conference

Determination of the optimum cooking method for ready to heat and eat sago rice.

Autor: Perwatasari, Dayu Dian, Tjokrokusumo, Donowati

Publikováno v: AIP Conference Proceedings; 2023, Vol. 2596 Issue 1, p1-11, 11p

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Determination of the optimum cooking method for ready to heat and eat sago rice

Autor: Dayu Dian Perwatasari, Donowati Tjokrokusumo

Publikováno v: 2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM).

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dedfacafce71274f32cb1a9f1196494d
https://doi.org/10.1063/5.0128677

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Conference

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Enrichment of analogue sago rice with various sources of vegetable protein

Autor: Donowati, W. Puspantari, P. Tricahyana

Publikováno v: IOP Conference Series: Earth and Environmental Science. 443:012038

Analogue sago rice, which currently has a low glycemic index value, but low protein content (3%). Enrichment with vegetable protein to the formula of analog sago rice was expected to be increased its protein content. This study aims to achieve the pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bd9bd68c06e66d3e765e0a75bbe7d1b3
https://doi.org/10.1088/1755-1315/443/1/012038

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