Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Anna Ingani Widjajaseputra"'
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 22, Iss 2, Pp 184-189 (2011)
Flour to water ratio in batter compositions affected water availability which was needed to provide physical and chemical changes during fresh rice-based spring rolls wrappers processing, such as gel forming of starches and heat-induced gels, flour
Externí odkaz:
https://doaj.org/article/b38abf622d6c485c8a8bdf8a2978a99f
Autor:
Paini Sri Widyawati, Thomas Indarto Putut Suseno, Anna Ingani Widjajaseputra, Theresia Endang Widoeri Widyastuti, Vincentia Wilhelmina Moeljadi, Sherina Tandiono
Publikováno v:
Molecules, Vol 27, Iss 16, p 5062 (2022)
The study aims to determine the effect of the proportion of κ-carrageenan and the hot water extract of pluchea leaf tea on the quality and sensory properties of stink lily wet noodles. The research design is a randomized block design with two factor
Externí odkaz:
https://doaj.org/article/4a582293859947f3a024d277c528be1f
Publikováno v:
Metamorfosa: Journal of Biological Sciences. 10:75
Jawa timur adalah salah satu sentra produksi ubi jalar oranye Cilembu yang memiliki kadar beta-karoten paling tinggi daripada ubi jalar lainnya. Ubi jalar segar memiliki masa simpan terbatas sehingga diolah menjadi tepung tetapi di sisi lain dapat me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a83abaee1a02fc92a04a283bdda9357
https://doi.org/10.24843/metamorfosa.2023.v10.i01.p08
https://doi.org/10.24843/metamorfosa.2023.v10.i01.p08
Autor:
Anna Ingani Widjajaseputra
Publikováno v:
Food Research. 4:2132-2138
The used formula in food processing could affect the product characteristics, including on rice-based spring roll wrappers. This research was aimed to find out an appropriate formula to get cohesive and firm mass by using four kinds of rice-based for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fb549f4e13e305445b515a4a41ec740
https://doi.org/10.26656/fr.2017.4(6).456
https://doi.org/10.26656/fr.2017.4(6).456
Publikováno v:
Food Research. :828-832
The study reported carbohydrate profiles of mung bean that was soaked for different times, and how the bean can be a potential food in Indonesia for breastfeeding women with diabetes mellitus (DM). This study used a single factor with completely rand
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66dfdab0c1fb6d830d85580fdd6cfef7
https://doi.org/10.26656/fr.2017.3(6).209
https://doi.org/10.26656/fr.2017.3(6).209
Publikováno v:
Food Research. 3:501-505
This research studied the changes of protein and amino acid profile in mung bean during soaking. The whole mung bean seeds were subjected to five different treatments of soaking, without soaking (control), with soaking for 2, 4, 6 and 8 hrs. Crude pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48cca6dd2dbcf041704aa003760d013c
https://doi.org/10.26656/fr.2017.3(5).105
https://doi.org/10.26656/fr.2017.3(5).105