PENGARUH SUBTITUSI PATI GANYONG (Canna edulis Ker.) TERHADAP KUALITAS KIMIA DAN ORGANOLEPTIK DODOL SUSU KAMBING

• المؤلفون الرئيسيون: , KARDIAN ALISAFRI K., , Ir. R.A. Rihastuti. MS
• التنسيق: Theses and Dissertations NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 2014
• الموضوعات: ETD
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/132068/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=72584
• المؤسسة: Universitas Gadjah Mada

Milk Dodol is milk product made from glutinous rice flour, milk, and sugar. One of components of Milk Dodol is glutinous rice flour as a carbohydrate source (amylose) that responsible for the process of gelatinization. Canna starch has a higher amylose content than the glutinous rice flour, so that...