Отображение 121 - 140 результаты of 146 для поиска '', время запроса: 0.02сек. Отмена результатов
  1. 121
    The Characteristic of Taro Flour Based Pasta with Addition of Modified Starch and Hydrocolloids
    по Sonia, Sonia, Julianti, Elisa, Ridwansyah, Ridwansyah
    Опубликовано 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
    по Pasanda, Imanuel Medy, Suryanto, Edi, Djarkasi, Gregoria
    Опубликовано 2020
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  3. 123
    Oxidation of Oven-Dried Cassava Starch Using Hydrogen Peroxide and UV-C Irradiation to Improve Frying Expansion
    по Muflihati, Iffah, Marseno, Djagal Wiseso, Pranoto, Yudi
    Опубликовано 2019
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  4. 124
    Chemical Characteristics and Activity of ACE Inhibitors on Fractionation of Tempeh Koro kratok (Phaseolus lunatus) Peptides
    по Handayani, Marta Tika, Indrati, Retno, Cahyanto, Muhammad Nur
    Опубликовано 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
    по Dewi, Swastika, Supriyadi, Supriyadi, Santoso, Umar
    Опубликовано 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
    по Pebrianti, Suci Apsari, Cahyanto, Muhammad Nur, Indrati, Retno
    Опубликовано 2020
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  8. 128
    Chromatographic Profiles of Umami Fractions from Indonesian Commercial Salty Soy Sauce
    по Lioe, Hanifah Nuryani, Nindita, Diana Ayu, Kiyat, Warsono El
    Опубликовано 2020
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  9. 129
    RETRACTED: PRESERVATION POTENTIAL OF COMBINATION OF CLOVE AND LEMON BASIL ESSENTIAL OILS ON FRESH CHICKEN MEAT
    по Hartanti, Dwi, Septiyaningrum, Nur Annisa, Hamad, Alwani
    Опубликовано 2020
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  10. 130
    ANTHOCYANIN FROM BAUHINIA PURPUREA FLOWER: EXTRACTION, COLOR CHARACTERISTICS AND STABILITY
    по Marpaung, Abdullah Muzi, Djani, Darinda Pusha, Rahmawati, Della
    Опубликовано 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
    по Abdullahi, Nura, Dandago, Munir Abba
    Опубликовано 2021
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  13. 133
    THE ROLE OF FOOD SCIENCE AND TECHNOLOGY FOR INDONESIAN INDIGENOUS FOOD PRODUCT DEVELOPMENT TO ACHIEVE FOOD SECURITY
    по Rahayu, Winiati P., Septiani, Irma
    Опубликовано 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
    по Puspasari, Diah Ayu, Ningrum, Andriati, Anggrahini, Sri
    Опубликовано 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
    по Sumartini, Sumartini, Harahap, Kurnia Sada, Mujiyanti, Apri
    Опубликовано 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
    по Harmayani, Eni, Geraldo, Nasser Farid, Murdiati, Agnes
    Опубликовано 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)
    по Nwawuba, Stanley Udogadi, Onyenibe, Nwozo Sarah
    Опубликовано 2022
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