Zobrazeno 11 - 20
of 102
pro vyhledávání: '"Sunarmani"'
Autor:
Herawati Heny, Anggraeni Dian, Kurniasari Indah, Kusnandar Feri, Suparlan, Agustinisari Iceu, Sunarmani, Bachtiar Muchamad, Zubaidi Thohir, Misgiyarta, Bin Arif Abdullah, Hernani, Suhirman Shinta
Publikováno v:
E3S Web of Conferences, Vol 444, p 04002 (2023)
Porang tuber has a high potential for glucomannan levels. Improving the quality of porang tubers can be done by extracting dry chips from porang tubers. One alternative is to combine the process of using ethanol as a reagent to produce good quality p
Externí odkaz:
https://doaj.org/article/d46428768c2b4eccbae74d2b9b6206cf
Publikováno v:
E3S Web of Conferences, Vol 444, p 04005 (2023)
Pumpkin contains a lot of vitamins A, B, and C, as well as minerals and carbohydrates. The use of local flour as a replacement for wheat flour is still being researched. The goal of this research is to determine the quality characteristics and consum
Externí odkaz:
https://doaj.org/article/a4406cdfb6b0490cb9251b4e5c606e59
Autor:
Herawati Heny, Zahratunnisa Shafa, Kamsiati Elmi, Anggraini Dian, Kurniasari Indah, Kusnandar Feri, Suparlan, Agustinisari Iceu, Sunarmani, Bachtiar Muchamad, Zubaidi Thohir, Misgiyarta, Suhirman Shinta
Publikováno v:
E3S Web of Conferences, Vol 425, p 01001 (2023)
Glucomannan is one of the functional components found in porang tuber. The modification of process technology is generally carried out in order to obtain optimal product characteristics according to glucomannan content from porang flour. One method t
Externí odkaz:
https://doaj.org/article/b8a0214d72c346ad9f74b22c4d35d5e3
Publikováno v:
AIP Conference Proceedings; 2024, Vol. 2957 Issue 1, p1-9, 9p
Publikováno v:
Industria: Jurnal Teknologi dan Manajemen Agroindustri, Vol 8, Iss 1, Pp 67-78 (2019)
Abstrak Pada umumnya, pasta tomat diproduksi menggunakan bahan dasar tomat yang ditambahkan dengan bahan pengisi, seperti carboxymethyl cellulose (CMC). Salah satu alternatif pengganti penggunaan CMC sebagai bahan pengisi adalah bahan pengisi alam
Externí odkaz:
https://doaj.org/article/f590241f70a04a468c54e53dc53469e9
Publikováno v:
International Food Research Journal. 29:1360-1371
The utilisation of rice flour to produce gluten-free food applications is highly popular as consumers become more aware of celiac disease and safety for baby-led weaning products. The present work investigated the development of gluten-free biscuits
Publikováno v:
AIP Conference Proceedings; 2023, Vol. 2586 Issue 1, p1-6, 6p
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Publikováno v:
THE 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST).
Publikováno v:
Food Research. 5:98-106
Durian is a unique tropical fruit that has a strong smell and distinctive taste. It is a seasonal fruit and has a few days shelf-life. Freeze drying is known for preserving foods while maintaining its original shape and provide excellent rehydrated p