Chromatographic Profiles of Umami Fractions from Indonesian Commercial Salty Soy Sauce

by Lioe, Hanifah Nuryani, Nindita, Diana Ayu, Kiyat, Warsono El
Published 2020

THE ROLE OF FOOD SCIENCE AND TECHNOLOGY FOR INDONESIAN INDIGENOUS FOOD PRODUCT DEVELOPMENT TO ACHIEVE FOOD SECURITY

by Rahayu, Winiati P., Septiani, Irma
Published 2021

Health Benefit of Coconut Milk

by T., Suyitno
Published 2014

Requirements and Procedures for Meat Import in Indonesia and the U.S.A. : A Comparative Study

by Raharjo, Sri
Published 2014

Physicochemical Properties and Sensory Evaluation of Wheat-Mocaf-Based Dried Noodles Enriched with Catfish Bone Flour (Clarias sp.)

by Paramita, Brigitta Laksmi, Sahubawa, Latif, Ratnawati, Susana Endah
Published 2022

Review: Extensive Potentiality of Selected Tropical Fruits from Indonesia

by Ningrum, Andriati, Schreiner, Matthias
Published 2017

Detention of Food Exported from Indonesia to the USA

by Rahardjo, Sri
Published 2014

Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test

by Pamungkaningtyas, Fathyah Hanum, Mariyatun, Mariyatun, Kamil, Rafli Zulfa, Setyawan, Ryan Haryo, Hasan, Pratama Nur, Wiryohanjoyo, Devin Varian, Nurfiani, Sri, Zulaichah, Eni, Utami, Indyah S., Utami, Tyas, Rahayu, Endang S.
Published 2018

Commercial, Cooking and Eating Quality Traits and Nutrient Values of Local Mixed Black and White Rice from Yogyakarta

by Astuti, Mary, Kanoni, Sri, Mustika, Mega, Krisbianto, Oki
Published 2017

RETRACTED: PRESERVATION POTENTIAL OF COMBINATION OF CLOVE AND LEMON BASIL ESSENTIAL OILS ON FRESH CHICKEN MEAT

by Hartanti, Dwi, Septiyaningrum, Nur Annisa, Hamad, Alwani
Published 2020

Study of Microbiological Quality and Antioxidant Activity Beras Kencur Drink with Heating Process

by Kiptiyah, Sakina Yeti, Harmayani, Eni, Santoso, Umar
Published 2017

Comparative Study of CaSO4 and Papain Enzyme as Coagulants in The Tofu Production

by Rizkaprilisa, Windy, Setiadi, Setiadi
Published 2018

Nation-wide Food Safety Assurance Program to Prevent Food Detention by Importing Country

by Rahardjo, Sri
Published 2014

Kempong, A Traditional Fermented Food in Karangpucung Kidul village, Linggapura Bumiayu, Central Java: Fermentation Agent and Their Roles

by Rukmi, Isworo, Arfina, Devia Kusmawati, Kusdiyantini, Endang
Published 2017

Review: Prevention and Reduction of Mycotoxin by Antagonistic Microorganism

by Rahayu, Winiati Pudji
Published 2018

Protoplast Fusion of Koji-Mold Aspergillus spp. to Improve Kecap Production

by Margino, Sebastian, Rejeki, F. S., Rahayu, E. S., Wibowo, D.
Published 2014

The Potency of Krokot (Portulaca oleracea) as Functional Food Ingredients

by Irawan, Daisy, Hariyadi, Purwiyatno, Wijaya, Hanny
Published 2014

Fatty Acid Composition and Physiochemical Properties in Germinated Black Rice

by Indriarsih, Siska, Astuti, Mary, Kanoni, Sri
Published 2017

Water Quality and The Heavy Metal Occurence of Fish in Polluted Watershed

by Ujianti, Rizky Muliani Dwi, Anggoro, Sutrisno, Bambang, Azis Nur, Purwanti, Frida
Published 2018

Effect of Atmospheric Packaging Method on Quality of Ready-to-eat Cooked Rice from IR 64 Rice (Oryza sativa L. indica)

by Nugrahanto, Anggita, Supriyadi, Supriyadi, Pranoto, Yudi
Published 2018