Pasting Properties of White Corn Flours of <i>Anoman</i> 1 and <i>Pulut Harapan</i> Varieties as Affected by Fementation Process

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Pasting Properties of White Corn Flours of Anoman 1 and Pulut Harapan Varieties as Affected by Fementation Process"
written by Rahmawati Farasara, Purwiyatno Hariyadi, Dedi Fardiaz, Ratih Dewanti-Hariyadi,
published by Food and Nutrition Sciences, Vol.5 No.21, 2014

has been cited by the following article(s):

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[1]	Effect of traditional and novel processing technologies on the thermo-pasting, microstructural, nutritional, and antioxidant properties of finger millet and Bambara groundnut flours International Journal of Food Science and Technology, 2025 DOI:10.1093/ijfood/vvae037

[2]	Modification plantain flour using fermentation with Pediococcus pentosaceus PROCEEDINGS OF THE 9TH INTERNATIONAL SYMPOSIUM ON INNOVATIVE BIOPRODUCTION INDONESIA ON BIOTECHNOLOGY AND BIOENGINEERING 2022: Strengthening Bioeconomy through Applied Biotechnology, Bioengineering, and Biodiversity, 2023 DOI:10.1063/5.0182824

[3]	Using high-lysine corn flour in the bread-making process IOP Conference Series: Earth and Environmental Science, 2022 DOI:10.1088/1755-1315/1052/1/012014

[4]	Effect of the formulation of fermented white corn flour and glutinous rice flour on the quality of instant cream soup powder IOP Conference Series: Earth and Environmental Science, 2021 DOI:10.1088/1755-1315/715/1/012073

[5]	Mutu Beras dan Nasi Jagung Putih Lokal Varietas Anoman 1 dalam Kemasan Edibel dengan Ketebalan Berbeda Jurnal Ilmu Pertanian Indonesia, 2020 DOI:10.18343/jipi.26.1.97

[6]	The characteristics of “indigenous yeast mold” dried culture using tray dryer IOP Conference Series: Earth and Environmental Science, 2019 DOI:10.1088/1755-1315/383/1/012036

[7]	Bacterial ecology and rheological parameters of multigrain gluten-free sourdoughs LWT, 2018 DOI:10.1016/j.lwt.2018.05.052

[8]	Cyanides Reduction and Pasting Properties of Cassava (Manihot Esculenta Crantz) Flour as Affected by Fermentation Process Food and Nutrition Sciences, 2017 DOI:10.4236/fns.2017.83022

[9]	PENGARUH METODE FERMENTASI SUBSTRAT PADAT DAN SUBSTRAT TERENDAM PADA BIJI SORGUM TERHADAP KUALITAS TEPUNG Jurnal Teknologi dan Industri Pangan, 2016 DOI:10.6066/jtip.2016.27.1.59

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