Zobrazeno 1 - 4
of 4
pro vyhledávání: '"A R Sefrienda"'
Autor:
Ardiba R. Sefrienda, Jasmadi Jasmadi, Hilda Novianty, Indyaswan T. Suryaningtyas, Rachma Wikandari
Publikováno v:
Jurnal Ilmiah Perikanan dan Kelautan. 15:142-151
Highlight Research Proximate of Ulva lactuca after cooking treatments were analyzed. The cooking treatments carried out in this study were roasted and boiled-roasted Protein quality such as in-vitro digestibility, protein solubility, and amino acids
Autor:
Sri Handayani, Dwi Ni’maturrohmah, Anastasia W. Indrianingsih, Khoirun Nisa, Anjar Windarsih, Cici Darsih, Ardiba R. Sefrienda, Ade E. Suryani, Sari Haryanti
Publikováno v:
Proceedings of the 1st International Conference for Health Research – BRIN (ICHR 2022) ISBN: 9789464631111
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::767acd6a1701271757d0af21f29c2b3c
https://doi.org/10.2991/978-94-6463-112-8_28
https://doi.org/10.2991/978-94-6463-112-8_28
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1024:012012
This study aims to determine the critical moisture content, moisture sorption isotherm (MSI) curve and the shelf-life of mocaf dry noodles products using the Accelerated Shelf-Life Testing (ASLT) approach to the critical moisture content approach usi
Autor:
null Jasmadi, H Novianty, A R Sefrienda, S Permadi, I T Suryaningtyas, B Kumayanjati, D E D Setyono, C D Poeloengasih
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 934:012083
Micro, Small, and Medium Enterprises (MSMEs) in Indonesia have grown quite rapidly and play an important role in modern economies. Many innovative products have been developed; however, the monitoring of product quality is rare. The aim of this study