Syamsul Rahman
Agribusiness Study Program, Faculty of Agriculture, Makassar Islamic University, Makassar, Indonesia
LiveDNA: 62.20264
S. Salengke
Department of Agricultural Engineering, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia
Abu Bakar Tawali
Department of Food Science and Technology, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia
Meta Mahendradatta
Department of Food Science and Technology, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia
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How to cite this article
Syamsul Rahman, S. Salengke, Abu Bakar Tawali and Meta Mahendradatta, 2019. Physicochemical Properties of Modified Palado Seed Flour (Aglaia sp.) from Pregelatinization, Cross-Linking and Acetylation. Pakistan Journal of Nutrition, 18: 42-50.
DOI: 10.3923/pjn.2019.42.50
URL: https://scialert.net/abstract/?doi=pjn.2019.42.50
DOI: 10.3923/pjn.2019.42.50
URL: https://scialert.net/abstract/?doi=pjn.2019.42.50