Efek Modifikasi Tepung Pati Kentang dengan Metode Ikat Silang Terhadap Sifat Fungsional dan Daya Cerna Sebagai Bahan Tambahan Pembuatan Roti = Effect of Modification Potato Starch with Crosslinking Method on Functional Properties and Digestibility as Additives for Bread Making

Pengaruh Modifikasi Ikat Silang pada Tepung Pati Kentang terhadap Sifat Fungsional dan Daya Cerna In Vitro serta Aplikasinya sebagai Bahan Dasar Pembuatan Mi Bebas Gluten = Effect of Cross-Linking Modification on Functional and In Vitro Digestibility Properties of Potato Starch Flour and Its Application for Gluten-Free Noodles

Roti Jagung Rendah Kalori dan Bebas Gluten melalui Modifikasi Heat Moisture Treatment (HMT) dan Aditif Hidrokoloid Pengganti Gluten = Low-Calorie and Gluten-free Cornmeal Bread through Heat Modified Moisture Treatment (HMT) and the Addition of Hydrocolloids as Gluten Subtitute

Efek Modifikasi Pati Melalui Metode Ikat Silang terhadap Swelling Power dan Daya Cerna Pati Beras sebagai Bahan Dasar Mie Bebas Gluten = Effect of Starch Modification Through the Cross-Linking Method on Swelling Power and Digestibility of Rice Starch as Basic Ingredients for Gluten-Free Noodles

Efek Modifikasi Ganda dengan Heat Moisture Treatment dan Ikat Silang pada Sifat Fisikokimia dan Daya Cerna Pati Tapioka = Effect of Dual Modification of Heat Moisture Treatment and Crosslinking on Physicochemical Properties and Digestibility of Tapioka Starch