APLIKASI PATI TALAS KIMPUL TERMODIFIKASI PADA PEMBUATAN MIE INSTAN.

APLIKASI PATI TALAS KIMPUL
TERMODIFIKASI PADA
PEMBUATAN MIE INSTAN
by Suparthana Iputu

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ART IKEL_MIE_DI_PROSIDING_SENAST EK_15.PDF (6.26M)

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05-FEB-2016 09:26PM

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SUBMISSION ID

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APLIKASI PATI TALAS KIMPUL TERMODIFIKASI PADA
PEMBUATAN MIE INSTAN
ORIGINALITY REPORT

22

17%

2%

7%

SIMILARIT Y INDEX

INT ERNET SOURCES

PUBLICAT IONS

ST UDENT PAPERS

%

PRIMARY SOURCES

1

2

3

4

5

6

7

senastek.unud.ac.id
Int ernet Source

Submitted to Udayana University
St udent Paper

lppm.unud.ac.id
Int ernet Source

ojs.unud.ac.id
Int ernet Source

etheses.uin-malang.ac.id
Int ernet Source

etd.lsu.edu
Int ernet Source

Zhu, Fan, and Harold Corke. "Gelatinization,
Pasting, and Gelling Properties of Sweetpotato
and Wheat Starch Blends", Cereal Chemistry,
2011.

6%
5%
2%
1%
1%
1%
1%

Publicat ion

8

9

laporanakhirskripsitesisdisertasimakalah.wordpress.com

%
Int ernet Source

1

Ryan, K.J.. "Model system analysis of wheat
starch-soy protein interaction kinetics using
polystyrene microspheres", Food Chemistry,
200509

1%

Publicat ion

10

www.iiste.org
Int ernet Source