Open AccessKRISTALINITAS DAN KEKERASAN BERAS ANALOG YANG DIHASILKAN DARI PROSES EKSTRUSI PANAS TEPUNG JAGUNG
Author(s) -
Faleh Setia Budi,
Purwiyatno Hariyadi,
Slamet Budijanto,
Dahrul Syah
Publication year - 2017
Publication title -
jurnal teknologi dan industri pangan/jurnal teknologi dan industri pangan (edisi online)
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2087-751X
pISSN - 1979-7788
DOI - 10.6066/jtip.2017.28.1.46
Subject(s) - crystallinity , amylose , extrusion , food science , starch , plastics extrusion , crystallization , rice flour , potato starch , moisture , chemistry , materials science , composite material , organic chemistry , crystallography , raw material