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)...
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| 主要作者: | |
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| 格式: | Conference or Workshop Item PeerReviewed |
| 語言: | English |
| 出版: |
2009
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| 主題: | |
| 在線閱讀: | https://repository.ugm.ac.id/35997/1/Prosiding_PATPI_2009_Jakarta.pdf https://repository.ugm.ac.id/35997/ |
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| 機構: | Universitas Gadjah Mada |
| 語言: | English |