Results 61 to 70 of about 9,380 (147)
Agritech, 2018 Mung beans are potential sources of amylose as ingredients low-calorie RS-3. Studies on physical and chemical properties are most important for the obesity treatment in the future.
Priyanto Triwitono +3 more
doaj +1 more source
Pengaruh Jenis Alat Giling dan Varietas terhadap Kualitas Beras di Sulawesi Selatan [PDF]
, 2009 The Effect Of Mill Types And Variety On Rice Quality In South Sulawesi. The aim of this research was find out the effect of mill types and variety on rice quality in South Sulawesi.
Baco, D. (Djafar) +3 more
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Journal of Science and Research: Revista Ciencia e Investigación, 2022 The Technical University of Babahoyo carries out a genetic improvement project in rice, where 13 advanced lines have been selected, which have been adapted in different areas of Ecuador, the experimental samples came from the dry season of 2021 (F8) and rainy season of 2022 (F9), in Santa Lucía, province of Guayas.
Reyes Borja, Walter Oswaldo +3 more
openaire +2 more sources
Sifat Fisikokimia Tepung dari 10 Genotipe Ubi Kayu (Manihot esculenta Crantz) Hasil Pemuliaan
Agritech, 2017 The objectives of this study were to characterize and evaluate the physicochemical properties of 10 cassava breeding genotypes developed by cassava crop improvement of (Institut Pertanian Bogor) IPB research group.
Tengku Mia Rahmiati +3 more
doaj +1 more source
Evaluasi Mutu Beras Untuk Menentukan Pola Preferensi Konsumen Di Pulau Jawa [PDF]
, 2016 Java is the most populated area as well as the highest consumers of rice in Indonesia. Until now, rice widely grown in Java is still dominated by Ciherang.
Indrasari, S. D. (Siti) +3 more
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PENGURANGAN MINYAK PADA PRODUK GORENGAN MENGGUNAKAN HIDROKOLOID DAN PATI TINGGI AMILOSA
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)<div><em>Consumption of high-fat fried products and high oil absorption in fried products can lead to health problems</em><em>. The oil absorption can be reduced by utilizing hydrocolloids and high amylose starch as coating materials in foo products.
Regita Ezra Dwiningris Saragih +1 more
openaire +1 more source
Prospectiva, 2018 El objetivo del presente estudio fue obtener ácido láctico (AL) a partir del almidón de ñame espino post-cosecha (Dioscorea rotundata) mediante fermentación del almidón usando Lactobacillus delbrueckii ssp. bulgaricus y Streptococcus thermophilus a 37 ºC.
Ronald Eduardo Tejada Tovar +4 more
doaj +1 more source
Study of Physical Chemistry of Rice Analog Baruk Agostarch Heat Moisture Treatment (HMT) with the Addition of Flour Composites [PDF]
, 2015 Sago baruk (Arenga microcarpa) is one food that can be eaten as a source of carbohydrate. This study aims to get the right formulation and the best analogue for the manufacture of composite flour rice that consumers preferred, analyzing physical ...
Djarkasi, G. S. (Gregoria) +2 more
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Revista Agrotecnológica AmazónicaEl almidón es una fuente abundante y accesible de materias primas biológicas, ampliamente utilizada en las industrias alimentaria, médica y textil. El presente estudio tuvo como objetivo analizar la modificación química y física de almidón obtenido de ...
Juan David Moposita-Tenelema +2 more
doaj +1 more source
Keragaman Mutu Pati Beberapa Varietas Jagung [PDF]
, 2013 Corn-based industry requires information on physicochemical properties and functional characteristics of starch. The Information is useful as an indication of each corn variety for its USAge.
Aqil, M. (M) +2 more
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