PERUBAHAN KADAR RESISTANT STARCH (RS) DAN KOMPOSISI KIMIA BEBERAPA BAHAN PANGAN KAYA KARBOHIDRAT DALAM PENGOLAHAN= CHANGES OF RESISTANT STARCH (RS) AND CHEMICAL COMPOSITION OF SELECTED STARCHY FOODS DURING PROCESSIN - Perpustakaan UGM, i-lib ([Yogyakarta] : Universitas Gadjah Mada, 1999)