Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Mira Idora"'
Autor:
Saputro Erwan Adi, Ritonga M. Heritanwira Malik, Nisa Mira Idora Lailatul, Erliyanti Nove Kartika, Yogaswara Rachmad Ramadhan
Publikováno v:
E3S Web of Conferences, Vol 328, p 01004 (2021)
Breadfruit peel derived from peeling waste from processed products made from breadfruit. Currently, breadfruit is only used for its flesh, while the peel of breadfruit is usually discarded or used as animal feed. Breadfruit peel flour has a fiber con
Externí odkaz:
https://doaj.org/article/515e9a8e7a684de498554fe109ff4e5e
Publikováno v:
Advances in Biological Sciences Research ISBN: 9789464631654
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c56b5f227058066263f30f4e4a5e94a0
https://doi.org/10.2991/978-94-6463-166-1_31
https://doi.org/10.2991/978-94-6463-166-1_31
Autor:
Erwan Adi Saputro, M. Heritanwira Malik Ritonga, Mira Idora Lailatul Nisa, Nove Kartika Erliyanti, Rachmad Ramadhan Yogaswara
Publikováno v:
E3S Web of Conferences, Vol 328, p 01004 (2021)
Breadfruit peel derived from peeling waste from processed products made from breadfruit. Currently, breadfruit is only used for its flesh, while the peel of breadfruit is usually discarded or used as animal feed. Breadfruit peel flour has a fiber con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b02b735637900c1c01c41cae0e184f35
https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/104/e3sconf_icstunkhair2021_01004.pdf
https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/104/e3sconf_icstunkhair2021_01004.pdf
Publikováno v:
Pro Food. 3:207-216
The purpose of this research was to know the best combination of rice bran and grains of rice flour that cloud be seen from some quality components of cookies include moisture, protein and ash content, organoleptic quality such as flavour referring t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::132744efa1600ccb4a8aa74103157019
https://doi.org/10.29303/profood.v3i2.50
https://doi.org/10.29303/profood.v3i2.50