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Results 391-400 of 1068 (Search time: 0.001 seconds).
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Issue DateTitleAuthor(s)
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
2020-08-06Physiccochemical, Textural and water soluble Protein Analysis of Overripe Temp-e Produced From Traditional and Modern FacilitiesAndretti, Mario
2021-07-09Physicochemical And Microbial Stability Observation Of Plant-based Indonesian MeatballSudharma, Widiana Aileen
2021-08-16The Effect Of Emulsified Fats on The Physicochemical Properties of Plant-based NuggetSiregar, Clara Angelica Claudia
2021-06-06The Influence of Vital Wheat Gluten Concentrations and Storage Time on the Physicochemical and Textural Properties of Plant-Based PattyQuisheilla, Sharon

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