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Results 381-390 of 1044 (Search time: 0.001 seconds).
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Issue DateTitleAuthor(s)
2020-10-07Extending the Shelf Life of Bolu Kukus with the Utilization of Potassium Sorbate as Mold InhibitorAsher, Joseph
2020-10-16The Effect of Humectant in Maintaining Physicochemical Properties of Steamed Sponge Cake During StorageBrilliana, Kezia
2020-10-07The Effect of Transglutaminase (TGASe) and Vital Wheat Gluten (VWG) Addition to the Characteristics of Baked Frozen DoughTamin, Gaudentia Maura
2020-10-07Comparison of Deep Frying And Air Frying Towards The Physicochemical and Organoleptic Properties of Breadfruit Chips Coated with Chitosan CoatingRahmansyah, Erick
2020-10-09Effect of Gum Arabic to Maltodextrin Ratio and Spray Dryer Inlet Temperature on the Characteristics of Sweet Soy Sauce PowderSetiawan, Adelia Nabilah
2020-10-08The Impacts of Conventional Drying Using Various Temperatures Towards the Physicochemical Quality and the Shelf-Life of BreadfruitBerea, Joel Glen
2020-10-09Determination of Quality Characteristics and Shelf Life Estimation of Steamed Sponge CakeYosephine, Felicia
2020-10-09The Effect of Acetylated starch and Propylene Glycol Alginate to the Baking Performance of Frozen Bread DoughSupardi, Jessica
2021-08-25The Effect of Maltodextrin and Whey Protein Isolate in The Encapsulation of Red Fruit oil (Pandanus Conoideus Lam.) Using Spray Drying Towards The Total Carotenoid Content and Stability as a Natural Food ColorantWilliam
2020-10-01Effect of Whey Protein Isolate to Maltodextrin Ratio and Inlet Temperature on the Characteristics of Spray-Dried Sweet Soy Sauce PowderSherli

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