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Process optimization in the development of porang glucomannan (Amorphophallus mulleri B.) incorporated into the restructured rice using a pasta extruder: physicochemical properties, cooking characteristics, and an estimated glycemic index

机译：Porang Glucomanannan（Amorphophallus Mulleri B.）开发过程优化使用意大利面挤出机掺入重组水稻中：物理化学性质，烹饪特征和估计的血糖指数

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Domas Galih PATRIA; Aji SUTRISNO; Sukamto SUKAMTO; Jenshinn LIN;
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1. Carboxymethylation of Glucomannan from Porang Tuber ( Amorphophallus oncophyllus ) and the Physicochemical Properties of the Product [J] . Veriani Aprilia, Agnes Murdiati, Pudji Hastuti, Pakistan journal of nutrition: PJN . 2017,第11期

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6. Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process [O] . Abdallah Bouasla, Agnieszka Wójtowicz 2019

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Process optimization in the development of porang glucomannan (Amorphophallus mulleri B.) incorporated into the restructured rice using a pasta extruder: physicochemical properties, cooking characteristics, and an estimated glycemic index

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