• Tidak ada hasil yang ditemukan

Potential Of Indonesian Common Maize As Staple Food Compare With Quality Protein Maize (Qpm) Based On Their Protein Quality

N/A
N/A
Info
Unduh - Bebas
Protected

Academic year: 2017

Membagikan "Potential Of Indonesian Common Maize As Staple Food Compare With Quality Protein Maize (Qpm) Based On Their Protein Quality"

Copied!
5
0
0

Memuat.... (Lihat teks lengkap sekarang)

Unduh sekarang ( 5 Halaman )

Teks penuh

(1)
(2)
(3)
(4)
(5)

Referensi

Unduh sekarang ( PDF - 5 Halaman - 89.55 KB )

Dokumen terkait

The Potential of Java Plum (Syzygium cumini)as Source of Food Natural Antioxidant | Lestario | Indonesian Food and Nutrition Progress 15204 28843 1 PB

[r]

The Advantage of Quality Protein Maize and The Potent ofIts Utilization

Selain sebagai pangan pokok, Jagung QPM juga dapat diolah menjadi produk pangan sebagaimana jagung biasa, antara lain menjadi tepung, pati, susu jagung, jagung sosoh pratanak

Energy and Protein Consumption of Manggadong Rice As Local Wisdom And Effort Of Staple Food Diversification

[r]

Potency of Analogue Rice as Alternative Staple Food to Prevent Degenerative Diseases

Komponen utama penyusun beras analog merupakan sumber karbohidrat, yang mana sebagian besar karbohidrat dalam bahan pangan berada dalam bentuk pati. Adanya pati,

Extruded food products and their potential impact on food and nutrition security

Since then, food extrusion technology has become popular in many food-proces- sing industries such as confectionery, breakfast cereals and por- ridges, bakery products, instant drinks,

Genetic diversity and combining ability of selected quality protein maize (QPM) inbred lines adapted to the highland agro-ecology of Ethiopia.

4 5 6 7 Determination of genetic purity and patterns of relationships among highland adapted quality protein and normal maize inbred lines using microsatellite markers Combining

Selection of quality Australian barley for the Japanese staple food market

Although malting barley meets many specifications for the Japanese food market, such as low screenings and protein content, variation within a single batch of grain may seriously affect

Utilization of Edible-Insects as Protein Substitute in Food and Effects of Processing on Their Nutrient Contents and Protein Functionalities

Effects of Processing on Nutritional Qualities, Functionality and Acceptability of Insect Products Insects Origin Processing methods Effects Reference Beetle & cricket Wild