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- W2390986209 abstract "Breadfruit (Artocarpus communis) could be used as food subtitute which currently is quite popular . Breadfruit is generally consumed as snack food in the form of boiled or fried chips. One effort to widen utilization of breadfrui t as a source of food, it can be processed into natural starch as well as modified starch. The obje ctive of this research was to observe the pasting properties of the modified breadfruit starc h treated withd fifferent concentration of sodium tripolyphosphate The experiment consisted of four levels of STPP concentrations : control, 1%, 3% and 5% starch (db). All tsamples w ere replicated three times" @default.
- W2390986209 created "2016-06-24" @default.
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- W2390986209 date "2009-01-01" @default.
- W2390986209 modified "2023-09-27" @default.
- W2390986209 title "SIFAT AMILOGRAFI PASTA PATI SUKUN TERMODIFIKASI MENGGUNAKAN SODIUM TRIPOLIFOSFAT (Pasting Properties of Breadfruit Starch Modified Through Phosphorylation Using Sodium Tripolyfosfat)" @default.
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- W2390986209 hasPublicationYear "2009" @default.
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