Mangku, I Gede Pasek and Rudianta, I Nyoman and Suryati, Luh (2019) Study of Temperature and Time Steaming of Dough as Material of Analog Rice Making. In: Proceedings of the 1st Warmadewa Research and Development Seminar (WARDS),30 October 2018, Denpasar-Bali, Indonesia.
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Abstract
. Carbohydrates used in the manufacture of analog rice dough can come from sources of cereals and tubers, both in the form of starch and flour form as a whole. The factors that determine the quality of analog rice as a substitute for rice are, amylose and amylopectin ratios, protein content, starch
| Item Type: | Conference or Workshop Item (UNSPECIFIED) |
|---|---|
| Date Deposited: | 04 Mar 2026 11:42 |
| Last Modified: | 17 Apr 2026 15:01 |
| URI: | http://eprints.eai.eu/id/eprint/20441 |
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