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Pratiwi Andayani REFERENCES

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Pratiwi Andayani IR 64 grade 3 flour using alkaline-protease enzyme digestion method. International Food Research Journal, [online] 20(3), pp.1353-1358. Available at:

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Pratiwi Andayani Frohberg, C. and Quanz, M. (2006). Use of linear poly-alpha-1,4-glucans as resistant starch. EP1682585 A1.

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Hidayat, T. and Suptijah, P. (2017). KARAKTERISASI TEPUNG BUAH LINDUR (Brugeira gymnorrhiza) SEBAGAI BERAS ANALOG DENGAN PENAMBAHAN SAGU DAN KITOSAN. Jurnal Pengolahan Hasil Perikanan Indonesia, 16(3), pp.268-277.

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Pratiwi Andayani Kim, M., Choi, S., Shin, S., Sohn, M., Lee, C., Kim, Y., Cho, W. and Moon, T.

(2008). Resistant glutarate starch from adlay: Preparation and properties.

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Pratiwi Andayani Rababah, T., Al-Mahasneh, M. and Ereifej, K. (2006). Effect of Chickpea, Broad Bean, or Isolated Soy Protein Additions on the Physicochemical and Sensory Properties of Biscuits. Journal of Food Science, 71(6), pp.S438-S442.

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