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Issue Date
Title
Author(s)
2022-01-16
Investigating the Potential Effects of Bacillus Subtilis Isolated from Moromi for Accelerating Soy Sauce Fermentation
Harrianto, Kane Dhammananda
2020-10-09
Effect of Gum Arabic to Maltodextrin Ratio and Spray Dryer Inlet Temperature on the Characteristics of Sweet Soy Sauce Powder
Setiawan, Adelia Nabilah
2021-06-06
The Influence of Vital Wheat Gluten Concentrations and Storage Time on the Physicochemical and Textural Properties of Plant-Based Patty
Quisheilla, Sharon
2022-06-11
The Effect of Different Storage Temperatures on Micronutrient Stability, Physicochemical Properties, and Shelf Life Estimation of Fortified Cookies
Pratignyo, Marcellino Albert
2022-08-11
Investigating the Potential Effects of Bacillus Subtilis Isolated from Moromi for Accelerating Soy Sauce Fermentation
Harrianto, Kane Dhammananda
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Author
2
Harrianto, Kane Dhammananda
1
Pratignyo, Marcellino Albert
1
Quisheilla, Sharon
1
Setiawan, Adelia Nabilah
Subject
2
accelerated moromi fermentation
2
Bacillus subtilis
2
inoculated fermentation
1
brown rice
1
diabetes mellitus
1
gum Arabic
1
inlet temperature
1
maltodextrin
1
oyster mushroom powder
1
plant-based patty
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Date issued
3
2022
1
2020
1
2021
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5
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