Effect of the addition of resistant starch type 3 (rs 3) from banana (musa paradisiaca) and isolated soy protein on the nutritional and sensory quality of sago-based artificial rice

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Effect of the addition of resistant starch type 3 (rs 3) from banana (musa paradisiaca) and isolated soy protein on the nutritional and sensory quality of sago-based artificial rice

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B02647 (Rack Thesis) Available

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Series Title: -
Call Number: 2647
Publisher: : Swiss German University., 2017
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
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Edition: -
Subject(s): (3) Production and analysis of artificial rice. Th
Specific Detail Info: -
Statement of Responsibility: this product still needs to be improves in terms of the nutritional and sensory properties. The addition of RS3 from kepok banana starch and isolated soy protein (ISP) were expected to lowering the ca

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