Improvement of Prebiotic Properties and Resistant Starch Content of Corn Flour (Zea mays L.) Momala Gorontalo Using Physical, Chemical and Enzymatic Modification().

利用物理、化学和酶法改性提高玉米粉（Zea mays L.）Momala Gorontalo的益生元特性和抗性淀粉含量