CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING

oleh Nindita, Diana Ayu; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Kusnandar, Feri; (1) Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Budijanto, Slamet; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University
Terbitan: Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI, 2018