121 - 140 toradh á dtaispeáint as 146 toradh san iomlán ar an gcuardach '', am iarratais: 0.02s Beachtaigh na torthaí
  1. 121
    The Characteristic of Taro Flour Based Pasta with Addition of Modified Starch and Hydrocolloids
    de réir Sonia, Sonia, Julianti, Elisa, Ridwansyah, Ridwansyah
    Foilsithe / Cruthaithe 2020
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  2. 122
    Formulation of Composite Flour with Antioxidant from Goroho Plantain Flour (Musa Acuminafe, sp) and Yellow Pumpkin Flour (Cucurbita moschata) and Its Application on Biscuit Making
    de réir Pasanda, Imanuel Medy, Suryanto, Edi, Djarkasi, Gregoria
    Foilsithe / Cruthaithe 2020
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  3. 123
    Oxidation of Oven-Dried Cassava Starch Using Hydrogen Peroxide and UV-C Irradiation to Improve Frying Expansion
    de réir Muflihati, Iffah, Marseno, Djagal Wiseso, Pranoto, Yudi
    Foilsithe / Cruthaithe 2019
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  4. 124
    Chemical Characteristics and Activity of ACE Inhibitors on Fractionation of Tempeh Koro kratok (Phaseolus lunatus) Peptides
    de réir Handayani, Marta Tika, Indrati, Retno, Cahyanto, Muhammad Nur
    Foilsithe / Cruthaithe 2020
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  5. 125
    PHYSICAL AND CHEMICAL CHARACTERISTIC OF YOUNG COCONUT LEAVES (Cocos nucifera L.) AS TRADITIONAL PACKAGING
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  6. 126
    Physical and Chemical Characteristics of Teak (Tectona Grandis) Leaves as Food Packaging Material
    de réir Dewi, Swastika, Supriyadi, Supriyadi, Santoso, Umar
    Foilsithe / Cruthaithe 2021
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  7. 127
    Angiotensin I-converting Enzyme (ACE) Inhibitory Activity of ACE Inhibitory Peptides Produced during the Fermentation of Pigeon Pea (Cajanus cajan) Tempe
    de réir Pebrianti, Suci Apsari, Cahyanto, Muhammad Nur, Indrati, Retno
    Foilsithe / Cruthaithe 2020
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  8. 128
    Chromatographic Profiles of Umami Fractions from Indonesian Commercial Salty Soy Sauce
    de réir Lioe, Hanifah Nuryani, Nindita, Diana Ayu, Kiyat, Warsono El
    Foilsithe / Cruthaithe 2020
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  9. 129
    RETRACTED: PRESERVATION POTENTIAL OF COMBINATION OF CLOVE AND LEMON BASIL ESSENTIAL OILS ON FRESH CHICKEN MEAT
    de réir Hartanti, Dwi, Septiyaningrum, Nur Annisa, Hamad, Alwani
    Foilsithe / Cruthaithe 2020
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  10. 130
    ANTHOCYANIN FROM BAUHINIA PURPUREA FLOWER: EXTRACTION, COLOR CHARACTERISTICS AND STABILITY
    de réir Marpaung, Abdullah Muzi, Djani, Darinda Pusha, Rahmawati, Della
    Foilsithe / Cruthaithe 2021
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  11. 131
    Sensory Analysis, Caffeine, Chlorogenic Acid and Non-Volatile Taste Compounds of Arabica Coffee (Coffea arabica) Fermented with Sugar Addition for Brew Taste
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  12. 132
    HURDLE TECHNOLOGY: PRINCIPLES AND RECENT APPLICATIONS IN FOODS
    de réir Abdullahi, Nura, Dandago, Munir Abba
    Foilsithe / Cruthaithe 2021
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  13. 133
    THE ROLE OF FOOD SCIENCE AND TECHNOLOGY FOR INDONESIAN INDIGENOUS FOOD PRODUCT DEVELOPMENT TO ACHIEVE FOOD SECURITY
    de réir Rahayu, Winiati P., Septiani, Irma
    Foilsithe / Cruthaithe 2021
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  14. 134
    Effect of Temperature and Drying Time on Angiostensin Converting Enzyme (ACE) Inhibitor and Antioxidant Activity of Soybean (Glycine max L.)- Jackbean (Canavalia ensiformis L.) Mix Grains Tempeh Flour
    de réir Puspasari, Diah Ayu, Ningrum, Andriati, Anggrahini, Sri
    Foilsithe / Cruthaithe 2022
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  15. 135
    BROWNIES FROM MANGROVE FRUIT FLOUR: THE USE OF VARIATION OF FLOURS AS AN ALTERNATIVE TO HIGH FOOD NUTRITION
    de réir Sumartini, Sumartini, Harahap, Kurnia Sada, Mujiyanti, Apri
    Foilsithe / Cruthaithe 2021
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  16. 136
    OLIGO-GLUCOMANNAN PRODUCTION FROM PORANG (Amorphophallus oncophyllus) GLUCOMANNAN BY ENZYMATIC HYDROLYSIS USING β-MANNANASE
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  17. 137
    Physicochemical Nutritional and Sensory Properties of Kluklui Supplemented With Porang Glucomannan and Banana Flour
    de réir Harmayani, Eni, Geraldo, Nasser Farid, Murdiati, Agnes
    Foilsithe / Cruthaithe 2022
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  18. 138
    Nutritional and Compositional Changes in α-tomatine Rich Ready-To-Serve Beverage From Matured Green Tomato (Solanium Lycopersium)
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  19. 139
    Fatty Acid Composition, Antinutritional Factors, and Oligosaccharides Concentration of Hawaijar (An Ethnic Fermented Soyfood of India) As Affected by Genotype and Bacillus Subtilis Strain
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  20. 140
    A Comparative Study on The Effect of Cooking Methods on The Nutritional Contents of Ripe and Unripe Plantain (Musa Paradisiaca)
    de réir Nwawuba, Stanley Udogadi, Onyenibe, Nwozo Sarah
    Foilsithe / Cruthaithe 2022
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