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Found 142952 Document(s) match with the query 20513046
Modifikasi Pati Resisten Tapioka sebagai Pangan Fungsional Menggunakan Metode Ikat Silang dan Penambahan Asam Stearat = Modification of Resistant Tapioca Starch as Functional Food Using The Cross-linking and Addition of Stearic Acid Method
Author : Dwi Oktaviana, author
Call Number : T-Pdf
Collection Type : UI - Tesis Membership
Location : Universitas Indonesia Library
Modifikasi ikat silang pati tapioka dengan asam sitrat sebagai pangan fungsional = Crosslink modification of tapioca starch with citric acid as a functional food
Author : Prasojo Utomo, author
Call Number : S-Pdf
Collection Type : UI - Skripsi Membership
Location : Universitas Indonesia Library
Pengaruh modifikasi ikat silang dan hidrolisis suasana asam terhadap sifat fungsional dan daya cerna pati tapioka = Effect of cross-linking and acid hydrolysis on functional properties and digestibility of tapioca starch
Author : Siregar, Yohana Tiovella, author
Call Number : S-pdf
Collection Type : UI - Skripsi Membership
Location : Universitas Indonesia Library
Pengaruh modifikasi pati fosfat-ikat silang menggunakan natrium trimetafosfat dan natrium tripolifosfat terhadap cooking-loss dan daya cerna mie dari pati tapioka = Effect of phosphate starch modification-cross-linking using sodium trimetaphosphate and sodium tripolyphosphate on cooking-loss and digestibility of noodles from tapioca starch
Author : Dinda Auliya Fu'adi, author
Call Number : S-pdf
Collection Type : UI - Skripsi Membership
Location : Universitas Indonesia Library
Pengaruh Modifikasi Ikat Silang pada Tepung Pati Kentang terhadap Sifat Fungsional dan Daya Cerna In Vitro serta Aplikasinya sebagai Bahan Dasar Pembuatan Mi Bebas Gluten = Effect of Cross-Linking Modification on Functional and In Vitro Digestibility Properties of Potato Starch Flour and Its Application for Gluten-Free Noodles
Author : Sylvina Pratisiwi, author
Call Number : S-pdf
Collection Type : UI - Skripsi Membership
Location : Universitas Indonesia Library
Efek Modifikasi Pati Melalui Metode Ikat Silang terhadap Swelling Power dan Daya Cerna Pati Beras sebagai Bahan Dasar Mie Bebas Gluten = Effect of Starch Modification Through the Cross-Linking Method on Swelling Power and Digestibility of Rice Starch as Basic Ingredients for Gluten-Free Noodles
Author : Inayatil Baqy, author
Call Number : S-pdf
Collection Type : UI - Skripsi Membership
Location : Universitas Indonesia Library
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