Physical, Sensorial and Chemical Characteristics of Simulated Chips of Cassava (Manihot Esculenta Crantz): Rice (Oryza Sativa L.) Mix-Reference-Cited by-同舟云学术

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Physical, Sensorial and Chemical Characteristics of Simulated Chips of Cassava (Manihot Esculenta Crantz): Rice (Oryza Sativa L.) Mix

Published:2015 Issue: Volume:3 Page:82-95
ISSN:2211-601X
Container-title:Procedia Food Science
language:en
Short-container-title:Procedia Food Science

Author:

Ahza Adil Basuki,Fidiena Tiaranissa Ikhsani,Suryatman Subarna

Publisher

Elsevier BV

Subject

General Medicine

Reference17 articles.

1. AOAC. Official Methods of Analysis of AOAC International. 15th ed. Maryland: AOAC International. 1995.

2. --------. Official Methods of Analysis of AOAC International. 16th ed. Maryland: AOAC International. 1999.

3. Designing Microstructure for Food Functionality;Aguilera;Paper presentation of CIBUS 2008, Federalimentare, Parma, Italy,2008

4. Microstructure of simulated cassava base chips;Ahza;BOPTN report. Bogor Agricultural University.,2013

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