Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch

por Sumardiono, Siswo, Jos, Bakti, Pudjihastuti, Isti, Yafiz, Arvin M., Rachmasari, Megaria, Cahyono, Heri
Publicado 2021

Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology

por Sumardiono, Siswo, Budiyono, Budiyono, Kusumayanti, Heny, Silvia, Nada, Luthfiani, Virginia Feren, Cahyono, Heri
Publicado 2021

Physicochemical properties of novel artificial rice produced from sago, arrowroot, and mung bean flour using hot extrusion technology

por Sumardiono, Siswo, Jos, Bakti, Antoni, Muhammad Fariz Zakly, Nadila, Yusrina, Handayani, Noer Abyor
Publicado 2022

Influence of composite flour constituents and extrusion temperature in the production of analog rice

por Sumardiono, Siswo, Budiyono, Kusumayanti, Heny, Prakoso, Novian Indra Agung, Paundrianagari, Fawzia Puti, Cahyono, Heri
Publicado 2021