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Results 641-650 of 820 (Search time: 0.001 seconds).
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Issue DateTitleAuthor(s)
2025-08-31Comparison of Physical Properties, Sensory Attributes, and Consumer Acceptability of Gluten-Free Bread with Different Levels of Okara Flour SubstitutionTan, Daphne
2025-08-31Shelf-Life Estimation of Lychee Flavors with Reduced Propylene Glycol Concentrations using Arrhenius Equation ApproachTinardi, Cicilia
2025-08-31Application of Different Stabilizer Types and Emulsifier Concentrations in Cheese Sauce Formulation: Physicochemical and Sensorial AnalysisTjahjono, Novita
2025-08-31Effect of Okara Flour Substitution on the Proximate Composition and Storage Stability of MOCAF- based Gluten Free BreadNathania, Angeline
2025-08-31Utilization of Transglutaminase Enzyme to Enhance the Quality of Meatballs: Sensorial Properties Analysis and Stability TestingHartono, Andrew Leonard
2025-08-31Impact of High Pressure Processing or Pulsed Electric Field on Functional Properties and Secondary Structure of Fairy Shrimp (Branchinecta thailandesis) ProteinAntony, Rachel Blessia
2025-08-31Impact of Autoclave on the Resistant Starch and Physicochemical Properties of Unpeeled and Peeled Green Banana Powder from Udon Thani Province, ThailandKartasasmita, Franchel
2025-08-31Risk Assessment of Aflatoxin B1 from Nutmeg (Myristica fragrans) Originated from Indonesia using Margin of Exposure and Quantitative Liver Cancer Risk ApproachUtama, Nicholas Kelvin
2025-08-31Development of Gluten-Free Sourdough Pancakes with Gembili and Modified Cassava Flour: Analyzing Sensorial and Physical PropertiesTanadel, Chery
2025-08-31The Impact of Various Stabilizer to the Physicochemical Properties and Sensorial Characteristics of Strawberry Flavored Milk on Day 1, 7, and 14Purnawan, Aurora

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