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2. Thesis
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Food Technology
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Results 11-15 of 15 (Search time: 0.0 seconds).
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2021-09-21
"THE EFFECTS OF ROSEMARY EXTRACT AS A NATURAL ANTIOXIDANT ON THE SENSORY AND PHYSICO-CHEMICAL PROPERTIES OF READY-TO-EAT JAPANESE CURRY"
Tjhai, Coco
2021-08-01
EFFECT OF ADDING METHYLCELLULOSE, KAPPA CARRAGEENAN, AND XANTHAN GUM ON THE PHYSICAL PROPERTIES OF PLANT-BASED NUGGET
Sugianto, Michelle Natali
2021-09-22
THE EFFECTS OF GREEN TEA EXTRACT ADDITION ON THE ANTIOXIDANT ACTIVITY, PHYSICOCHEMICAL PROPERTIES AND SENSORIAL ACCEPTABILITY OF READY TO EAT JAPANESE CURRY
Nico
2021-08-12
The Effect of Carrier Agents in the Encapsulation of Red Fruit Oil (Pandanus conoideus Lam.) using Freeze Drying towards Carotenoid Content and Stability as a Natural Food Colorant
Tanardi, Samantha
2021-09-03
The Effect of Different Concentrations of Transglutaminase on the Physicochemical Properties of Soy Yoghurt
Conde, Gian Carlo Arrabis
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Childira, Natasya Khansa
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Conde, Gian Carlo Arrabis
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Purnomo, Jenifer Irene
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Quisheilla, Sharon
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Siregar, Clara Angelica Claudia
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Sudharma, Widiana Aileen
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physicochemical properties
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Avocado seed powder
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Complex coacervation
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DPPH analysis
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Freeze drying
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Japanese curry
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maltodextrin
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natural food colorant
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plant-based nugget
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plant-based patty
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