Open AccessAnalog rice characteristics made from sago flour and arrowroot flour in supporting food diversification
Author(s) -
Isti Pudjihastuti,
Siswo Sumardiono,
Edy Supriyo,
Heny Kusumayanti
Publication year - 2019
Publication title -
aip conference proceedings
Language(s) - English
Resource type - Conference proceedings
SCImago Journal Rank - 0.177
H-Index - 75
eISSN - 1551-7616
pISSN - 0094-243X
DOI - 10.1063/1.5112408
Subject(s) - diversification (marketing strategy) , food science , rice flour , absorption of water , food security , food industry , wheat flour , business , mathematics , environmental science , materials science , agriculture , chemistry , geography , marketing , composite material , raw material , organic chemistry , archaeology
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