Modifikasi Karakteristik Edible Film Pati Aren Melalui Proses Retrogradasi dan Heat Moisture Treatment
Arenga pinata starch is potential to be formed into an excellent film matrix due to its high amylose content, around 30.05%. This makes the film formed to be compact (rigid), but a bit brittle. In addition, starch gel characteristic can be improved by retrogradation and heat moisture treatment (HMT)...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | Conference or Workshop Item PeerReviewed |
| اللغة: | English |
| منشور في: |
2009
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://repository.ugm.ac.id/35997/1/Prosiding_PATPI_2009_Jakarta.pdf https://repository.ugm.ac.id/35997/ |
| الوسوم: |
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