Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Jamyang Tashi"'
Autor:
Muspirah Djalal, Jamyang Tashi Wangdi, Andi Dirpan, Februadi Bastian, Rindam Latief, Andi Fadiah Ainani, Dewi Sisilia Yolanda
Publikováno v:
Canrea Journal: Food Technology, Nutritions, and Culinary Journal. :172-182
Traditional food is a heritage of a country and therefore brings pride to a country or region. A bibliometric analysis of traditional Indonesian food was conducted in this paper to see the trend over the last decade, analyze thecontribution of countr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::661a856ec5c1a64d2c7c9303b3e0a5ce
https://doi.org/10.20956/canrea.v5i2.736
https://doi.org/10.20956/canrea.v5i2.736
Publikováno v:
Canrea Journal: Food Technology, Nutritions, and Culinary Journal. :100-111
The aim of this study was to learn more about the macromolecular distribution of the food matrix system in the traditional food Dodol Ulame in order to better understand the interactions between starch, fat and sugar. Microstructural stages included
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc8832ae5ebce85f3aa6b76158213459
https://doi.org/10.20956/canrea.v5i1.569
https://doi.org/10.20956/canrea.v5i1.569
Publikováno v:
AIP Conference Proceedings; 2023, Vol. 2596 Issue 1, p1-9, 9p
Autor:
Jamyang Tashi Wangdi, Fatma Maruddin, Andi Padauleng Meliani Anwar, M I A Dagong, Farida Nur Yuliati
Publikováno v:
Canrea Journal: Food Technology, Nutritions, and Culinary Journal. :8-16
Kefir has a sour taste and distinctive aroma. This condition affects the level of consumer acceptance. The level of consumer acceptance of kefir can be improved by adding a sweetener, namely honey. This study aims to determine the characteristics of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6acb4d2ba243ddd913844b5f56bbe5a
https://doi.org/10.20956/canrea.v4i1.376
https://doi.org/10.20956/canrea.v4i1.376
Autor:
Kinlay Nima, Kinley Yangzom, Dawa Drakpa, Jamyang Tashi, Elangbam Haridev Singh, Jambay Norbu, Dorji Wangchuk, Dema Yangzom
Publikováno v:
Delhi Business Review. 20:35-47
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb5000b24eaaae47f6657f524ff92607
https://doi.org/10.51768/dbr.v20i2.202201904
https://doi.org/10.51768/dbr.v20i2.202201904
Autor:
Rigzin Sangmo, Jamyang Tashi, Tenzin Lhundup, Stanley M. Roberts, Pempa Pempa, Sarah Sallon, Trevor W. Tanton, Tsewang Tamdin
Publikováno v:
Environmental sciencetechnology. 53(21)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8416361e99211545512cdc528fc86fee
https://pubmed.ncbi.nlm.nih.gov/31613093
https://pubmed.ncbi.nlm.nih.gov/31613093
Autor:
Yehudit Harlavan, Rigzin Sangmo, Tsetan Dorji Sadutshang, Sonam Yangdon, Yahav Dory, Tali Bdolah-Abram, Jamyang Tashi, Sarah Sallon, Elinor Cohen, Tsewang Tamdin, Yazeed Barghouthy, Tenzin Yeshi, Galit Sharabi, Michal Rotenberg
Publikováno v:
Experimental Biology and Medicine. 242:316-332
Mercury an important therapeutic substance in Tibetan Medicine undergoes complex “detoxification” prior to inclusion in multi-ingredient formulas. In an initial cross-sectional study, patients taking Tibetan Medicine for various conditions were e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ddabbc6096cd2dd44c0b232820f9c06e
https://doi.org/10.1177/1535370216672748
https://doi.org/10.1177/1535370216672748