Näytetään 81 - 100 yhteensä 146 tuloksesta, hakuaika: 0,03s Tarkenna hakua
  1. 81
    Mutation Technique for Increasing the Production of Antibacteria Lactobacillus plantarum TGR-2
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  2. 82
    Nation-wide Food Safety Assurance Program to Prevent Food Detention by Importing Country
    Tekijä Rahardjo, Sri
    Julkaistu 2014
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  3. 83
    Nutritional and Compositional Changes in α-tomatine Rich Ready-To-Serve Beverage From Matured Green Tomato (Solanium Lycopersium)
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  4. 84
    OLIGO-GLUCOMANNAN PRODUCTION FROM PORANG (Amorphophallus oncophyllus) GLUCOMANNAN BY ENZYMATIC HYDROLYSIS USING β-MANNANASE
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  5. 85
    Optimization of Cinnamaldehyde Production from Cinnamon Leaf (Cinamomum burmanii Nees ex BI
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  6. 86
    Optimization of Ultrasound-Assisted Cold Brew Process to Develop Phenolics, Flavonoids, and Caffeine-Rich Coffee Beverage
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  7. 87
    Oxidation of Oven-Dried Cassava Starch Using Hydrogen Peroxide and UV-C Irradiation to Improve Frying Expansion
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  8. 88
    Penicillium Species Isolated From Cocoa, Coffee Beans, and Dried Cassava in Yogyakarta Indonesia and Their Ochratoxin Production
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  9. 89
    Photoacoustic Spectrometry: A Potential Tool For Future Antioxidant Test
    Tekijä Suparmo, Suparmo
    Julkaistu 2014
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  10. 90
    PHYSICAL AND CHEMICAL CHARACTERISTIC OF YOUNG COCONUT LEAVES (Cocos nucifera L.) AS TRADITIONAL PACKAGING
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  11. 91
    Physical and Chemical Characteristics of Teak (Tectona Grandis) Leaves as Food Packaging Material
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  12. 92
    Physical Characteristic and Acceptability of The Keropok Crackers from Different Straches
    Tekijä Haryadi, Haryadi
    Julkaistu 2014
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  13. 93
    Physical Properties of Agarophyte Gracilaria sp. (verrucosa type) from Seaweed Culture of Takalar, South Sulawesi
    Tekijä Hatta, Agus M
    Julkaistu 2014
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  14. 94
    Physicochemical Nutritional and Sensory Properties of Kluklui Supplemented With Porang Glucomannan and Banana Flour
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  15. 95
    Physicochemical Properties and Sensory Evaluation of Wheat-Mocaf-Based Dried Noodles Enriched with Catfish Bone Flour (Clarias sp.)
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  16. 96
    Pigment Production of Monascus sp. Isolated from Angkak in Semarang Region, Central Java, Indonesia
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  17. 97
    Potential of Liquid Smoke from Palm Kernel Shell as Biopreservative to Tuna (Thunnus sp) Fish Protein
    Tekijä Lasindrang, Musrowati
    Julkaistu 2017
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  18. 98
    Prebiotic Milk Shake and Its Health Benefits
    Tekijä Rahayu, Endang S
    Julkaistu 2014
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  19. 99
    Probiotic (Lactobacillus casei) Encapsulation Using the Method of Spray Drying with Combined Prebiotic from Iles-Iles (Amorphopallus oncophyllus) and Protectant Agent (Skim Milk, Gum Arabic, Maltodextrin)
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  20. 100
    Production and Application of Lactobacillus plantarum IBL-2 Bacteriocins as Meat Product Biopreservatives
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