Functional Properties of Heat-Moisture-Treated Arrowroot (Maranta arundinacea L.) Flour for Instant Porridge Application | Livia Tadius | Reaktor

Functional Properties of Heat-Moisture-Treated Arrowroot (Maranta arundinacea L.) Flour for Instant Porridge Application Download

JURNAL REAKTOR (p-ISSN: 0852-0798; e-ISSN: 2407-5973)

Published by Departement of Chemical Engineering, Diponegoro University

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