Physicochemical and functional properties of modified adlay starch (Coix lacryma-jobi) by microwave and ozonation
Author:
Affiliation:
1. Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
Funder
Universitas Padjadjaran
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2096061
Reference38 articles.
1. Evolution and Domestication Footprints Uncovered from the Genomes of Coix
2. In vitro digestibility and the characteristics of puffed products from different degrees of milling and moisture content of adlay grain (Coix lacryma – jobi L.)
3. MODIFIKASI PATI HANJELI (Coix lacryma-jobi L.) BERPORI MELALUI ULTRASONIKASI DAN OZONASI
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