The Effects of Treatments on Batu Banana Flour and Percentage of Wheat Substitution on The Resistant Starch, In Vitro Starch Digestibility Content and Palatability of Cookies Made with Banana (Musa balbisiana Colla) Flour.
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| Item Type: | Other |
|---|---|
| Subjects: | Publikasi |
| Depositing User: | Fakultas Kedokteran |
| Date Deposited: | 05 May 2020 00:26 |
| Last Modified: | 05 May 2020 00:26 |
| URI: | https://doc-pak.undip.ac.id/id/eprint/44 |
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