Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Faridah, Anni"'
Autor:
Faridah, Anni1, Verawati, Rismi2, Oktavia, Budhi2, Ghufron, Musa3, Purnamasari, Devi4, Ghifari, Muhammad Raffi5, Rosalina, Linda6, Azhari, Putri7, Zainul, Rahadian2,8 rahadianzmsiphd@fmipa.unp.ac.id, Kharisma, Viol Dhea9,10, Jakhmola, Vikash11, Rebezov, Maksim12,13, Ansori, ANM9,10,11
Publikováno v:
Pharmacognosy Journal. Jul/Aug2023, Vol. 15 Issue 4, p506-511. 6p.
Autor:
Zainul, Rahadian, Novel, Dheo Shalsabilla, Satriawan, Herland, Khang Wen Goh, Jakhmola, Vikash, Rebezov, Maksim, Suwarni, Sri, Septiana, Ria, Muhammad Ansori, Arif Nur, Herdiansyah, Mochammad Aqilah, Faridah, Anni
Publikováno v:
Pharmacognosy Journal; Jul/Aug2024, Vol. 16 Issue 4, p791-796, 6p
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2023, Vol. 1228 Issue 1, p1-16, 16p
Autor:
Faridah, Anni, Yuhelma, Septiwi
Publikováno v:
Media Pendidikan, Gizi, dan Kuliner; Vol 11, No 1 (2022)
Media Pendidikan Gizi dan Kuliner; Vol 11, No 1 (2022)
Media Pendidikan Gizi dan Kuliner; Vol 11, No 1 (2022)
Churrosis a type of pastry made from water, butter, eggs, sugar, salt and wheat flour. The raw material for wheat flour is wheat which is an imported material. To reduce the need for wheat flour, this study aims to analyze the sensory churros of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=journalunive::94bd8ffdf5327545c6a00cc05cd8c6a8
https://ejournal.upi.edu/index.php/Boga/article/view/46343
https://ejournal.upi.edu/index.php/Boga/article/view/46343
Publikováno v:
Al-Ta'lim; 2023, Vol. 30 Issue 1, p93-104, 12p
The research is aimed at knowing the critical point of halal fried foods in restaurants in Padang. Qualitative method is used in the research. Sources of research data were taken from informants, namely restaurant managers, using snowball sampling te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6d83e2f3848d45787aec40b8d0359f8
https://doi.org/10.31219/osf.io/uvkzx
https://doi.org/10.31219/osf.io/uvkzx
Autor:
Faridah, Anni Faridah
Publikováno v:
Food Science and Technology Journal (Foodscitech); Vol 2, No 1 (2019); 38-45
Food Science and Technology Journal (Foodscitech); Vol 2 No 1 (2019); 38-45
Food Science and Technology Journal (Foodscitech); Vol. 2 No. 1 (2019); 38-45
Food Science and Technology Journal (Foodscitech); Vol 2 No 1 (2019); 38-45
Food Science and Technology Journal (Foodscitech); Vol. 2 No. 1 (2019); 38-45
Kue Dadar (lit. pancake) is a green-coloured Indonesian cake, but in recent years it saw the colouring of the pancake is mainly using synthetic colouring. This type of colouring can be substituted with natural colourings such as Betalain, gathered fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1221d31de3e381695d6c51bb7154b40c
https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/1735
https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/1735
Autor:
Faridah, Anni, Holinesti, Rahmi
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2021, Vol. 810, p1-6, 6p
Autor:
Faridah, Anni1 anni_lubis@yahoo.com, Widjanarko, Simon Bambang2
Publikováno v:
Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan. 2014, Vol. 25 Issue 1, p98-105. 8p.