Maintaining bioactive compounds during maltodextrin (based on sweet purple potato starch (Ipomea batatas L.)) production
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Publisher
AIP Publishing
Link
http://aip.scitation.org/doi/pdf/10.1063/5.0119478
Reference17 articles.
1. Badan Pusat Statistik, “Data Produksi Ubi Jalar Ungu Se-Nasional,” Bps. 2019).
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3. O. Yamakawa and M. Yoshimoto, “Sweetpotato as food material with physiological functions,” in I International Conference on Sweetpotato. Food and Health for the Future 583, 2001, 179–185.
4. Characterization of Destrins with Different Dextrose Equivalents
5. A. Laga, A. Syarifuddin, and A. Dirpan, “Enzymatic production of maltodextrins derived from sago flour using heat-stable alpha-amylase and pullulanase,” in IOP Conference Series: Earth and Environmental Science, 2018, 157, 12028.
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