Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed With FT-IR and 13C NMR
Nuri Arum Anugrahati(1*), Yudi Pranoto(2), Yustinus Marsono(3), Djagal Wiseso Marseno(4)
(1) Department of Food Technology, Faculty of Science and Technology, Pelita Harapan University, M.H. Thamrin Boulevard, Lippo Karawaci, Tangerang, Banten 15811
(2) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281,
(3) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281,
(4) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281,
(*) Corresponding Author
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PDFDOI: https://doi.org/10.22146/agritech.10669
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Copyright (c) 2017 Nuri Arum Anugrahati, Yudi Pranoto, Yustinus Marsono, Djagal Wiseso Marseno
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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.