CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING
| Main Authors: | 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 |
|---|---|
| Other Authors: | Lembaga Pengelola Dana Pendidikan (LPDP) |
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
, 2018
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| Subjects: | |
| Online Access: |
http://journal.ipb.ac.id/index.php/jtip/article/view/19148 http://journal.ipb.ac.id/index.php/jtip/article/view/19148/PDF |
Internet
http://journal.ipb.ac.id/index.php/jtip/article/view/19148http://journal.ipb.ac.id/index.php/jtip/article/view/19148/PDF
Lokasi
| Koleksi | Jurnal Matematika dan Aplikasinya |
|---|---|
| Gedung | Perpustakaan Institut Pertanian Bogor |
| Institusi | Institut Pertanian Bogor |
| Kota | BOGOR |
| Provinsi | JAWA BARAT |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |