{"version":"1.0","provider_name":"Food Technology Program","provider_url":"https:\/\/www.ciputra.ac.id\/ftp","title":"Mini Symposium : \"Functionality of Flour as Food Ingredient\" - Food Technology Program","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"Qxuku6TjjF\"><a href=\"https:\/\/www.ciputra.ac.id\/ftp\/mini-symposium-functionality-of-flour-as-food-ingredient\/\">Mini Symposium : &#8220;Functionality of Flour as Food Ingredient&#8221;<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.ciputra.ac.id\/ftp\/mini-symposium-functionality-of-flour-as-food-ingredient\/embed\/#?secret=Qxuku6TjjF\" width=\"600\" height=\"338\" title=\"&#8220;Mini Symposium : &#8220;Functionality of Flour as Food Ingredient&#8221;&#8221; &#8212; Food Technology Program\" data-secret=\"Qxuku6TjjF\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.ciputra.ac.id\/ftp\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"Kalian tahu nggak sih tepung itu apa? Menurut Jiangtao dkk., tepung adalah bubuk halus yang diperoleh dari proses penggilingan dengan bahan baku utama yang biasanya dari serealia. Tetapi, ada banyak jenis-jenis tepung dengan bahan selain serealia seperti tepung tapioka yang berasal dari singkong, tepung maizena yang berasal dari pati jagung, dan tepung sagu yang berasal...","thumbnail_url":"https:\/\/lh4.googleusercontent.com\/XyuBuIo8juDcNQB5m2-ZKONK1BHediGBxsXhUKy_0u30WG9iulOLHDnEuAZtJiSDbfcZM2TjU1sSAdL83Qz8DEV1SUP0CKIrGxgBCWu0zu773rmtIR67ZMBnzPRxVaA0APPgSdCJ"}