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International Journal of Food Properties Volume 25, 2022 - Issue 1
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Original Article

Physicochemical and functional properties of modified adlay starch (Coix lacryma-jobi) by microwave and ozonation

Edy SubrotoDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, IndonesiaCorrespondence[email protected]
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,
Fitry FiliantyDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, IndonesiaView further author information
,
Rossi IndiartoDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, IndonesiaView further author information
&
Aurel Andita ShafiraDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, IndonesiaView further author information
Pages 1622-1634 | Received 25 Mar 2022, Accepted 26 Jun 2022, Published online: 07 Jul 2022

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