Analog rice characteristics made from sago flour and arrowroot flour in supporting food diversification-Reference-Cited by-同舟云学术

Analog rice characteristics made from sago flour and arrowroot flour in supporting food diversification

Published:2019 Issue: Volume: Page:
ISSN:0094-243X
Container-title:EXPLORING RESOURCES, PROCESS AND DESIGN FOR SUSTAINABLE URBAN DEVELOPMENT: Proceedings of the 5th International Conference on Engineering, Technology, and Industrial Application (ICETIA) 2018
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Author:

Pudjihastuti Isti,Sumardiono Siswo,Supriyo Edy,Kusumayanti Heny

Publisher

AIP Publishing

Link

http://aip.scitation.org/doi/pdf/10.1063/1.5112408

Reference21 articles.

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2. KEBIJAKAN UMUM KETAHANAN PANGAN 2006 – 2009

3. M.Y. Samad. Pembuatan beras tiruan (artificial rice) dengan bahan baku ubi kayu dan sagu. J Sains dan Teknol. 2003; 2:36–40.

4. W.A. Wijaya, N.S.W. Yahya, I.H. Meutia, and R.N. Begum. Beras Analog Fungsional Dengan Penambahan Ekstrak Teh Untuk Menurunkan Indeks Glikemik Dan Fortifikasi Dengan Folat, Seng, Dan Iodin. Bogor; 2012.

5. H. Kurachi. Process of making enriched artificial rice. April 1995.

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