Effectiveness of Post-Cooking Freezing and Lemongrass Fortification in Engineering Rice Starch Retrogradation to Reduce Glycemic Index and Starch Digestibility
DOI:
https://doi.org/10.32585/jfap.v6i1.7955Downloads
Download data is not yet available.
Downloads
Published
2026-04-15
How to Cite
Mustarim, A. L. N., Rianse, M. I. K., Elvira, I., Dewi, F., Fatahu, & Putri, A. A. F. (2026). Effectiveness of Post-Cooking Freezing and Lemongrass Fortification in Engineering Rice Starch Retrogradation to Reduce Glycemic Index and Starch Digestibility. Journal of Food and Agricultural Product, 184–194. https://doi.org/10.32585/jfap.v6i1.7955
Section
Artikel
License
Copyright (c) 2026 Andi Laila Nugrawati Mustarim, Muhammad Iqbal Kusumabaka Rianse, Ilian Elvira, Fitria Dewi, Fatahu, Adri Aningsih Fardila Putri
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
