{"title":"紫薯淀粉复合面粉的理化特性及功能研究改性HMT,糊精和低脂牛奶","authors":"D. Ardilla, Khairunnisa Rangkuti, Hafrina Ainun","doi":"10.5220/0010614600002775","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":257157,"journal":{"name":"Proceedings of the 1st International MIPAnet Conference on Science and Mathematics","volume":"109 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physicochemical Characteristics and Functional of Composite Flour from Purple Sweet Potato Starch (Ipomoea Batatas L.) Modified HMT, Dextrin and Low Fat Milk\",\"authors\":\"D. Ardilla, Khairunnisa Rangkuti, Hafrina Ainun\",\"doi\":\"10.5220/0010614600002775\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":257157,\"journal\":{\"name\":\"Proceedings of the 1st International MIPAnet Conference on Science and Mathematics\",\"volume\":\"109 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Proceedings of the 1st International MIPAnet Conference on Science and Mathematics\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5220/0010614600002775\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Proceedings of the 1st International MIPAnet Conference on Science and Mathematics","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5220/0010614600002775","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Physicochemical Characteristics and Functional of Composite Flour from Purple Sweet Potato Starch (Ipomoea Batatas L.) Modified HMT, Dextrin and Low Fat Milk