Open AccessPROFIL GELATINISASI TEPUNG SORGUM PUTIH TERMODIFIKASI α-AMILASE
Author(s) -
Endah Wulandari,
Een Sukarminah,
Efri Mardawati,
Hanni Listia Furi
Publication year - 2019
Publication title -
jurnal teknologi dan industri pangan
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2087-751X
pISSN - 1979-7788
DOI - 10.6066/jtip.2019.30.2.173
Subject(s) - amylose , amylopectin , starch , food science , sorghum , amylase , chemistry , viscosity , swelling , wheat flour , materials science , agronomy , composite material , biochemistry , enzyme , biology
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