Gelatinisasi Pati dalam Pembuatan Cilok: Rahasia di Balik Tekstur Kenyal

Sumber Referensi 

  Biliaderis, C. G. (2009). Starch Gelatinization. Encyclopedia of Food Sciences and Nutrition (2nd ed.). Academic Press, pp. 5584-5590.

  Moorthy, S. N. (2002). Physicochemical and Functional Properties of Tropical Tuber Starches: A Review. Starch - Stärke, 54(12), 559-592.

  Singh, J., McCarthy, O. J., & Singh, H. (2006). Physicochemical and Functional Properties of Starches. Food Science and Technology International, 12(5), 439-448.

  Thomas, D. J., & Atwell, W. A. (1999). Starches: Practical Guides for the Food Industry. American Association of Cereal Chemists, pp. 9-14.

  Wang, S., Copeland, L., & Niu, Q. (2015). Starch Retrogradation: A Comprehensive Review.