Effect of the Autoclaving-Cooling Cycle on the Chemical, Morphological, Color, and Pasting Properties of Foxtail Millet Starch
- DOI
- 10.3746/pnf.2024.29.3.365
- Published
- 2024-09-30
- Container
- Preventive Nutrition and Food Science
- Publisher
- The Korean Society of Food Science and Nutrition
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3746/pnf.2024.29.3.365,
title = {Effect of the Autoclaving-Cooling Cycle on the Chemical, Morphological, Color, and Pasting Properties of Foxtail Millet Starch},
author = {Fitri Electrika Dewi Surawan and Eni Harmayani and Nurliyani and Djagal Wiseso Marseno},
year = {2024},
journal = {Preventive Nutrition and Food Science},
doi = {10.3746/pnf.2024.29.3.365},
url = {https://doi.org/10.3746/pnf.2024.29.3.365}
}RIS
TY - JOUR TI - Effect of the Autoclaving-Cooling Cycle on the Chemical, Morphological, Color, and Pasting Properties of Foxtail Millet Starch AU - Fitri Electrika Dewi Surawan AU - Eni Harmayani AU - Nurliyani AU - Djagal Wiseso Marseno PY - 2024 JO - Preventive Nutrition and Food Science DO - 10.3746/pnf.2024.29.3.365 UR - https://doi.org/10.3746/pnf.2024.29.3.365 ER -
APA
Surawan, F. E. D., Harmayani, E., Nurliyani, & Marseno, D. W. (2024). Effect of the Autoclaving-Cooling Cycle on the Chemical, Morphological, Color, and Pasting Properties of Foxtail Millet Starch. Preventive Nutrition and Food Science. https://doi.org/10.3746/pnf.2024.29.3.365
Source records
- crossref · retrieved 2026-11-09T05:51:14.787Z