Open AccessA Preliminary Study on the Rehydration Characteristics and Cooking Time of Analog Rice from the Formulation of Modified Nagara Bean Flour Through L. Plantarum Fermentation and Sago Starch
Author(s) -
Susi,
Lya Agustina,
Condro Wibowo
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/255/1/012013
Subject(s) - food science , starch , amylopectin , chemistry , amylose , rice flour , fermentation , potato starch , mathematics , raw material , organic chemistry