Study of effect of natural fermentation on the resistant starch content of legume based fermented foods
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This research was divided into two steps: (1) production of type-III resistant starch from Sukuh’s sweet potato (chemical characteristic of Sukuh’s starch, preparation
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Bellal Hossain Date: Professor and Head Department of Nutrition of Food Engineering Faculty of Allied Health Sciences Daffodil International University Subject: Application for
Sherly Andersen APPLICATION OF RESISTANT STARCH FROM “KEPOK” BANANA IN BATTER COATING FOR SEVERAL TYPICAL FRIED FOODS WITH DIFFERENT PROPERTIES IN WATER CONTENT By Sherly Andersen
Karissha Fritzi Della EVALUATION OF RESISTANT STARCH QUALITY FROM DIFFERENT TYPES OF BANANA IN BATTER COATING FORMULATION TO REDUCE OIL ABSORPTION IN FRIED FOOD By Karissha Fritzi
Sources and References: Dietetics and Nutrition of Academy 2022 – 2021 manual care nutrition All pictures used are from Canva.com Review and Audit: The content of this booklet
This study aims to determine the relationship and quality of compost fermented with EM4 based on different fermentation times and doses with the help of a carbon dioxide CO2 sensor..
Esterification of rice starch using citric acid through reactive extrusion is a novel method to create resistant starch, which can be used in food applications to improve human
