挤出温度对部分预糊化木薯淀粉特性变化的影响

{"title":"挤出温度对部分预糊化木薯淀粉特性变化的影响","authors":"A. Yulianto, Fitri Nur Kayati, Bayu Novariawan, Arni Supriyanti","doi":"10.18178/ijcea.2020.11.2.782","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":13949,"journal":{"name":"International Journal of Chemical Engineering and Applications","volume":"6 1","pages":"67-70"},"PeriodicalIF":0.0000,"publicationDate":"2020-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"The Effect of Extrusion Temperature on Changes of Characteristics of Partially Pregelatinized Cassava Starch\",\"authors\":\"A. Yulianto, Fitri Nur Kayati, Bayu Novariawan, Arni Supriyanti\",\"doi\":\"10.18178/ijcea.2020.11.2.782\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":13949,\"journal\":{\"name\":\"International Journal of Chemical Engineering and Applications\",\"volume\":\"6 1\",\"pages\":\"67-70\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Chemical Engineering and Applications\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.18178/ijcea.2020.11.2.782\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Chemical Engineering and Applications","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18178/ijcea.2020.11.2.782","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}