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Karakteristik Roti Bebas Gluten Berbahan Dasar Pati Ganyong Termodifikasi
Modified canna starch by Heat Moisture Treatment (HMT) and xanthan gum (GX) showed had potential used in the formulation of gluten-free breads. This study aimed to explore the phyiscals and sensory caharacteristics of gluten-free breads from some types of modified canna starch. The main material was some types of modified canna starch. The study was applied Completely Randomized Design with one treatment factor of starches type (HMT-GX and HMT modified canna starches, natural canna starch withdoi:10.22146/agritech.16946 fatcat:x3dct3nz5bcihmol7ptonvk45u