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Collection's Items (Sorted by Submit Date in Descending order): 1 to 20 of 85
Issue DateTitleAuthor(s)
2024-01-01Sensorial Properties and Physical Characteristics of Vegan Rendang using Shiitake Mushroom (lentinula edodes) Stems and Soy Isolate ProteinJosephine
2024-01-01Comparative Analysis of Stabilizers in Recombined Chocolate Milk Products: Effects of Variety of Stabilizers on Appearance, Viscosity, and Market AcceptanceGunawan Rustani, Leander
2023-06-12The Development of Plant-Based Seasoning Powder Incorporated with Encapsulated Rice (Oryza Sativa L.) Leaf ExtractHarianti, Aurelia Gizensha
2023-06-12The Effect of Pasteurization and Sterilization Process Against the Physicochemical and Sensory Properties of Vanilla Flavored Milk ProductOctavian, Evan
2023-06-12Acceptability Evaluation of Pigeo PEA (Cajanus Cajan) Sweet Soy Sauce at PT LocavoreSetiawati, Febronia Tangguh Yovita
2023-06-12Determination of The Factors Affecting Shrinkage Packaging Issue: Verification on Temperature EffectFernando, Sebastian
2023-06-12Assessment Of Microbial and Chemical Properties Of Red Sorghum Kombucha ProductsAnjany, Anastasya
2023-06-12Physicochemical and Sensorial Analysis of White Cheese-Flavored Sauce Formulated with Oat MilkWidjaja, Yediya Gabriella Anna
2023-06-12Plant-Based Meat Product Development: Patty and NuggetPutri, Natasia Angelica Surya
2023-06-12The Sensory Profiles Comparison of Chicken Seasoning on the Application of Chicken Nuggets and Chicken Meatballs Based from Two Different SuppliersNatalia, Gwenda
2023-06-12The Effect of Sugar Substitution on The Physicochemical and Sensorial Properties of Mung Bean DrinkFaustine, Elaine
2023-06-12The influence of potassium chloride and chitosan on the appearance, odor, texture, and growth of Salmonella spp. compared to fresh grade and premium quality chicken meatBhagawanto, Mario Bintanu
2023-06-12The Effect of Different Processing Methods to Make Candied Lemon Peel In Order to Reduce Lemon Waste In PT Bali Food IndustryNelson, Jessica Britney
2023-06-12Cross-Sectional Study of Different Age, Gender, and Masticatory Performance on Texture Preference of Sugar-Substituted Cereal Bars BaseChandra, Thalia
2023-06-12Physical Characteristics of Cereal Bars Based on Different Sugar Substitutes in Comparison to SucroseKrisnadi
2023-06-12Sensory and Physicochemical Analysis in Different Formula of Vanilla Ginger DrinkLienandi, Maria Florencia
2023-06-12Analyzing the Effect of Two Storing Temperatures toward Taste, Texture, and Appearance of 5 Days CroissantNugroho, Ivana Natasha
2023-06-12The Utilization of Cocoa Bean Shell Waste as a Replacer of Natural Cocoa Powder in Chocolate Cookies ProductionKemis, Dila Odilia
2023-06-12The Effect of Almond and Spinach By-Product Addition on Physicochemical and Sensory Characteristic of Granola BarLaurensia
2023-06-12Physicochemical Changes of Black Tea and Black Sapote (Diospyros Digyna) Kombuchas During FermentationNadine, Alethea
Collection's Items (Sorted by Submit Date in Descending order): 1 to 20 of 85