The Effect of Kepok Banana Starch Substitution (Musa paradisiaca L.) Modifications on the Texture and Color of Mocaf Flour Caramel Sponge-Reference-Cited by-同舟云学术

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The Effect of Kepok Banana Starch Substitution (Musa paradisiaca L.) Modifications on the Texture and Color of Mocaf Flour Caramel Sponge

Published:2024-02-28 Issue: Volume:3 Page:16
ISSN:
Container-title:The 7th Mechanical Engineering, Science and Technology International Conference
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Author:

Laili Nadia Aqiela¹,Sofyan Aan¹

Affiliation:

1. Nutrition Science Department, Muhammadiyah University of Surakarta, Jl. A. Yani Tromol Pos I, Pabelan Kartasura, Sukoharjo 57169, Indonesia

Publisher

MDPI

Link

https://www.mdpi.com/2673-4591/63/1/16/pdf

Reference32 articles.

1. Organoleptic Analysis Of The Honeycomb Cake (Kue Sarang Semut);Faridah;Foodscitech,2020

2. Food Quality and Standards Service (AGNS), Food and Agriculture Organization (FAO) (2023, January 12). Report on Functional Foods. Available online: http://ernaehrungsdenkwerkstatt.de/fileadmin/user_upload/EDWText/TextElemente/PHN-Texte/WHO_FAO_Report/Functional_Foods_Report_FAO_Nov2007.pdf.

3. Kajian Kandungan dan Karakteristiknya Pati Resisten Dari Berbagai Varietas Pisang;Musita;J. Din. Penelit. Ind.,2012

4. Potensi Pati Resisten Dari Berbagai Jenis Pisang-A Review (Potential Resisten Starch Prepared by Banana-A Review);Nur;J. Penelit. Dan Pengemb. Agrokompleks,2019

5. Resistant Starch: Promise for Improving Human Health;Birt;Adv. Nutr.,2013

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