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Effect of pre-gelatinized temperature on physical and nutritional content of indonesian instant cassava leaves porridge: rowe luwa Brazilian Journal of Food Technology |
Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter Foods Vol. 10, Issue 11, 2648, 2021 |
How to cite this article
Agus Wijanarka, Toto Sudargo, Eni Harmayani and Yustinus Marsono, 2017. Effect of Pre-gelatinization on Physicochemical and Functional Properties of Gayam (Inocarfus fagifer Forst.) Flour. American Journal of Food Technology, 12: 178-185.
DOI: 10.3923/ajft.2017.178.185
URL: https://scialert.net/abstract/?doi=ajft.2017.178.185
DOI: 10.3923/ajft.2017.178.185
URL: https://scialert.net/abstract/?doi=ajft.2017.178.185