CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING

undefined; undefined; undefined; Diana Ayu Nindita; Feri Kusnandar; Slamet Budijanto

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CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING

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Jurnal Teknologi dan Industri Pangan (2018) 29(2) 164-174

DOI: 10.6066/jtip.2018.29.2.164

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Page 1. Versi Online: http://journal.ipb.ac.id/index.php/jtip DOI: 10.6066/j ti p.2018.29.2.164 Hasil Penelitian J. Teknol. dan Industri Pangan Vol. 29(2): 164-174 Th. 2018 ISSN: 1979-7788 Terakreditasi Ristekdikti: 51/E/KPT/2017 164 …

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Ayu Nindita, D., Kusnandar, F., & Budijanto, S. (2018). CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING. Jurnal Teknologi Dan Industri Pangan, 29(2), 164–174. https://doi.org/10.6066/jtip.2018.29.2.164

CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING

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