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Influence of composite flour constituents and extrusion temperature in the production of analog rice.
Food Sci Nutr. 2021 Jul 7;9(8):4385-4393. doi: 10.1002/fsn3.2411. eCollection 2021 Aug.
Food Sci Nutr. 2021.
PMID: 34401087
Free PMC article.
Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology.
Sumardiono S, Budiyono B, Kusumayanti H, Silvia N, Luthfiani VF, Cahyono H.
Sumardiono S, et al. Among authors: cahyono h.
Foods. 2021 Dec 6;10(12):3023. doi: 10.3390/foods10123023.
Foods. 2021.
PMID: 34945574
Free PMC article.
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Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch.
Sumardiono S, Jos B, Pudjihastuti I, Yafiz AM, Rachmasari M, Cahyono H.
Sumardiono S, et al. Among authors: cahyono h.
Foods. 2021 Jun 7;10(6):1309. doi: 10.3390/foods10061309.
Foods. 2021.
PMID: 34200263
Free PMC article.
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