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Results 401-410 of 1099 (Search time: 0.001 seconds).
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Issue DateTitleAuthor(s)
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
2021-09-22Investigation of Total Antioxidant Capacities in Simple Coacervation and Complex Coacervation Stages of Freeze-Dried Avocado Seed Powder with Hydrolyzed Collagen, Sodium Alginate, and Low-Methoxyl Pectin as Matrix-Wall SystemsSudjono, Esabella Marchelene Lovita
2021-09-21Investigation of Total Antioxidant Capacities in Complex Coacervation Stages of Freeze-driedAvocado Seed Powder with Gelatin, Sodium Alginate, and Pectin as Matrix-wall SystemsDharma, Adrian
2020-10-15Market Research on Opportunities of Plant -Based Meat With a Focus on Vegan Bakso in Vegan Communities of IndonesiaLuqman, Oriana Namira
2020-10-16The Effect of Inlet Air Temperature and Sweet Soy Sauce:Maltodextrin Ratio to the Physical Properties of Spray-dried Sweet Soy SauceArista, Denis
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
2021-08-01EFFECT OF ADDING METHYLCELLULOSE, KAPPA CARRAGEENAN, AND XANTHAN GUM ON THE PHYSICAL PROPERTIES OF PLANT-BASED NUGGETSugianto, Michelle Natali
2021-09-22THE EFFECTS OF GREEN TEA EXTRACT ADDITION ON THE ANTIOXIDANT ACTIVITY, PHYSICOCHEMICAL PROPERTIES AND SENSORIAL ACCEPTABILITY OF READY TO EAT JAPANESE CURRYNico

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