Zobrazeno 1 - 10
of 11
pro vyhledávání: '"L E Yulianti"'
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1168:012044
Cilok and siomay are popular snacks for primary to high school students. However, there have been many findings on the addition of harmful additives in these snacks. The aim of this study was identify borax on cilok and siomay qualitatively and quant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbed76e8bab96d1b72342dd82b3dd712
https://doi.org/10.1088/1755-1315/1168/1/012044
https://doi.org/10.1088/1755-1315/1168/1/012044
Publikováno v:
African Journal of Food, Agriculture, Nutrition and Development. 20:16905-16921
Gluten-free products are needed by people with gluten allergy such as celiac disease and autism. The consumption of gluten-free products rises annually and, therefore, there is potential in the development of gluten-free products. Most of the non-glu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76c534d80a719c35f7498b63cdad814d
https://doi.org/10.18697/ajfand.95.19485
https://doi.org/10.18697/ajfand.95.19485
Autor:
Esti Widowati, Riyanti Ekafitri, Woro Setiaboma, Nok Afifah, Ainaya Nurrachma Hakim, L. E. Yulianti
Publikováno v:
Food Science and Technology, Issue: ahead, Published: 03 SEP 2021
Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e19621, Published: 03 SEP 2021
Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e19621, Published: 03 SEP 2021
Bose is a traditional Indonesian food made from a mixture of corn grits and beans that are cooked for a long time. Bose has the potential to be processed into instant food. This study aims to examine the effect of adding several types of beans (soybe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09d63ca5ee6b10c7c45c10e32ef47e96
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005042205&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005042205&lng=en&tlng=en
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 995:012017
Red sorghum flour is modified in order to improve water solubility in cold water. The modified using ethanol treatment increases pasting properties. The objective of this study was to investigate temperature and addition ethanol concentration for che
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3fd7b4d1d9280db18e7ddc138b33f98
https://doi.org/10.1088/1755-1315/995/1/012017
https://doi.org/10.1088/1755-1315/995/1/012017
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 980:012028
Bose is a typical food from East Nusa Tenggara which is made from a mixture of corn and beans. The process of making bose requires a relatively long time. Instanization is a technology that can be applied to shorten the process of preparing bose corn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f031fd964ac26b10485754f8ca8c4af3
https://doi.org/10.1088/1755-1315/980/1/012028
https://doi.org/10.1088/1755-1315/980/1/012028
Publikováno v:
PROCEEDINGS OF THE 5TH INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2019.
Physicochemical and pasting properties of the gluten-free composite flours were investigated. The composite flours made from corn starch, sweet potato flour, potato flour, modified cassava flour (mocaf) and xanthan gum, as a raw material for making g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a84e706a0bdb2a08462ea50dbc52fad5
https://doi.org/10.1063/1.5134628
https://doi.org/10.1063/1.5134628
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 672:012072
Granular cold-water swelling starch can be produced by ethanol-treated method. This work aims to determine the chemical, physical and gelatinization properties of ethanol-treated sorghum flour. White sorghum flour was heated in ethanol solution (45,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff503a9dd6d0831d07c2446b63db4dc8
https://doi.org/10.1088/1755-1315/672/1/012072
https://doi.org/10.1088/1755-1315/672/1/012072
Autor:
C E Andriansyah, Lia Ratnawati, L E Yulianti, Ainia Herminiati, Enny Sholichah, Dita Kristanti, Devry Pramesti Putri, Dewi Desnilasari
Publikováno v:
IOP Conference Series: Materials Science and Engineering. 1011:012032
Ginger is one of the famous herbals that traditionally medicinal used in Indonesia. In this study, we investigated the effect of particle size and brewing time of ginger powder to the characteristic (moisture content, extractable matter, color and an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad5d22359e35b277f51903101308dd68
https://doi.org/10.1088/1757-899x/1011/1/012032
https://doi.org/10.1088/1757-899x/1011/1/012032
Publikováno v:
Jurnal Riset Teknologi Industri. 14:79
Keripik tortila dibuat dengan menambahkan produk olahan kedelai untuk meningkatkan nilai gizinya. Produk tortila diproduksi dengan mencampur mocaf, tepung jagung, maizena, dan tepung beras dengan fortifkasi produk berbasis kedelai, yaitu kedelai kuku
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a497bfbe7e89acd75ef878741c742188
https://doi.org/10.26578/jrti.v14i1.6002
https://doi.org/10.26578/jrti.v14i1.6002
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 251:012037
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f5f8e9209e854191554f9aadc6b7f81
https://doi.org/10.1088/1755-1315/251/1/012037
https://doi.org/10.1088/1755-1315/251/1/012037