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Pengaruh Komposisi Mocaf (Modified Cassava Flour) dan Tepung Beras pada Karakteristik Beras Cerdas
(Divisi R & D Perum BULOG, 2012-03-01)
Karakteristik Beras Cerdas sebagai produk yang menyerupai beras (beras analog) diteliti dengan menggunakan variasi komposisi bahan baku berupa MOCAF dan tepung beras. Beras Cerdas diproduksi dengan menggunakan teknologi ...
Development of Non-oilseed Legumes as a source of Protein to Strengthen Food Security in Marginal Areas
(SEAFAST CENTER, 2011-07-01)
One of the best potential crops for food diversification is cassava with carbohydrate, especially starch as the major component. We have successfully developed original modified cassava flour, called MOCAL or MOCAF which ...
Development of Non-oilseed Legumes as a source of Protein to Strengthen Food Security in Marginal Areas
(Southeast Asean Food Science and Technology (SEAFAST) Center - Bogor Agriculture University, 2009-10-27)
Abstract
One of the best potential crops for food diversification is cassava with carbohydrate, especially starch as the major component. We have successfully developed original modified cassava flour, called MOCAL or ...