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dc.contributor.authorDeslaknyo Wisnu Hanjagi, Milatul Ulfa, and Saefihim
dc.date.accessioned2014-01-29T07:00:42Z
dc.date.accessioned2020-09-24T04:44:30Z-
dc.date.available2014-01-29T07:00:42Z
dc.date.available2020-09-24T04:44:30Z-
dc.date.issued2013
dc.identifier.urihttp://www.repository.rmutt.ac.th/dspace/handle/123456789/1277-
dc.descriptionACA2013Thanyaburi: Blooming Color for Life December 11-14, 2013en_US
dc.description.abstractIn Indonesia, the use of corn (Zea mays) as a staple food source is low. Communities argues that corn is the food of the lower classes, in contrast to paddy (Oriza sativa). This is because the value of fresh corn are quite low with a different texture to the rice, though corn has a higher nutritional value than rice. Adding value to corn as a qualified staple food in the community is required by processing corn into ready-made household products, such as instant rice. Corn used for manufacture is corn with high protein quality (QPM), namely the ‘Srikandi Putih’ varieties. Unlike yellow corn, texture of ‘Srikandi Putih’ instant rice like white-colored grains. White color will give the impression of sterile food. This color will attract the public to food diversification because white are symbolizes purity, cleanliness, and freedom. Instant rice from these materials can survive for more than five years.en_US
dc.language.isoenen_US
dc.publisherRajamangala University of Technology Thanyaburi Faculty of Mass Communication Technologyen_US
dc.subjectCornen_US
dc.subjectstaple foodsen_US
dc.subjectinstanten_US
dc.subjectwhiteen_US
dc.subjectdurableen_US
dc.titleProcessing qpm corn ‘Srikandi Putih’ varieties as a staple foods substitute for rice with long durability without preservativesen_US
dc.typeOtheren_US
Appears in Collections:ประชุมวิชาการ (Proceedings - MCT)

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