Process optimization in the development of porang glucomannan (Amorphophallus mulleri B.) incorporated into the restructured rice using a pasta extruder: physicochemical properties, cooking characteristics, and an estimated glycemic index-Reference-Cited by-同舟云学术

Process optimization in the development of porang glucomannan (Amorphophallus mulleri B.) incorporated into the restructured rice using a pasta extruder: physicochemical properties, cooking characteristics, and an estimated glycemic index

Published:2021-05-28 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

PATRIA Domas Galih¹,SUTRISNO Aji²,SUKAMTO Sukamto³,LIN Jenshinn⁴^ORCID

Affiliation:

1. Muhammadiyah University of Gresik, Indonesia

2. University of Brawijaya, Indonesia

3. Widyagama University, Indonesia

4. National Pingtung University of Science and Technology, Taiwan

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst03021.pdf

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5. International tables of glycemic index and glycemic load values: 2008;Atkinson F. S.;Diabetes Care,2008

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