Mutiara Nugraheni
Department of Food Engineering Education, Faculty of Engineering, Yogyakarta State University, Karangmalang, Depok,
Sleman 55281 Yogyakarta, Indonesia
Badraningsih Lastariwati
Department of Food Engineering Education, Faculty of Engineering, Yogyakarta State University, Karangmalang, Depok,
Sleman 55281 Yogyakarta, Indonesia
Sutriyati Purwanti
Department of Food Engineering Education, Faculty of Engineering, Yogyakarta State University, Karangmalang, Depok,
Sleman 55281 Yogyakarta, Indonesia
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Mutiara Nugraheni, Badraningsih Lastariwati and Sutriyati Purwanti, 2017. Proximate and Chemical Analysis of Gluten-free Enriched, Resistant Starch Type 3 from Maranta arundinacea Flour and its Potential as a Functional Food. Pakistan Journal of Nutrition, 16: 322-330.
DOI: 10.3923/pjn.2017.322.330
URL: https://scialert.net/abstract/?doi=pjn.2017.322.330
DOI: 10.3923/pjn.2017.322.330
URL: https://scialert.net/abstract/?doi=pjn.2017.322.330