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Role of formula and rice varieties on the characteristics of rice-based spring roll wrappers

Tersimpan di:
Main Author: Widjajaseputra, Anna Ingani
Format: Article PeerReviewed Book
Bahasa: eng
Terbitan: Rynnye Lyan Resources , 2020
Subjects:
Agriculture and Food Technology
Online Access: http://repository.wima.ac.id/23567/1/6-Role_of_formula_and_rice_.pdf
http://repository.wima.ac.id/23567/7/6-Role_of_formula_and_rice_Hasil_cek_similarity_.pdf
http://repository.wima.ac.id/23567/13/6-R1%262-Role_of_formula_and_.pdf
http://repository.wima.ac.id/23567/
http://www.myfoodresearch.com
https://doi.org/10.26656/fr.2017.4(6).456
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Lihat Juga

  • EFFECT OF AMYLOSE CONTENT AND HEATING TEMPERATURE ON CHARACTERISTICS OF FRESH RICE FLOUR-BASED SPRING ROLL WRAPPERS
    oleh: Widjajaseputra, Anna Ingani, et al.
    Terbitan: (2011)
  • EFFECT OF AMYLOSE CONTENT AND TEMPERING TIME ON CHARACTERISTICS OF FRESH RlCE FLOUR-BASE: SPRING ROLL WRAPPERS
    oleh: Widjajaseputra, Anna Ingani, et al.
  • PENGARUH RASIO TEPUNG BERAS DAN AIR TERHADAP KARAKTERISTIK KULIT LUMPIA BASAH [Effect of Flour to Water Ratio on Characteristics of Fresh Rice-Based Spring Rolls Wrappers]
    oleh: Widjajaseputra, Anna Ingani; Fakultas Teknologi Pertanian, Unika Widya Mandala Surabaya, Jalan Dinoyo 42-44, Surabaya, et al.
    Terbitan: (2011)
  • Relation of moisture distribution and texture of rice-based foods – a perspective
    oleh: Widjajaseputra, Anna Ingani
    Terbitan: (2012)
  • Oil Uptake Doughnut : Study on Rice Flour and K-Carrageenan
    oleh: Srianta, Ignatius, et al.
    Terbitan: (2007)

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