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Universitas Hasanuddin
Research output:Contribution to journal›Article›peer-review
Physicochemical properties of fettuccine paste products made from tapioca flour and corn flour based resistant starch type 3
Syahrullah A.U.H.
Aip Conference Proceedings
Published: 2023
Abstract
Sourced directly from Elsevier Scopus. No OpenAlex abstract available.
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10.1063/5.0119352Other files and links
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Food scienceSciences
StarchSciences
Corn flourSciences
Wheat flourSciences
Corn starchSciences
Rice flourSciences
ChemistrySciences
Raw materialSciences
Organic chemistrySciences
BranSciences