Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Nugroho Wahyu Karyadi, Joko"'
Autor:
Saraswati Samodra Ailsa, Nugroho Wahyu Karyadi Joko, Yuni Susanti Devi, Sri Mahanani Riski, Ferry Surya Dwinata Vincentius, Kharisma Rahmawati Dian, Febriansyech Personanta Sinuhaji Prasetya, Kurniawati Musyrifah
Publikováno v:
BIO Web of Conferences, Vol 96, p 02002 (2024)
Extruded snacks, typically derived from low-protein corn, can significantly benefit from the incorporation of red beans to boost their protein content and enhance overall nutritional value. In this study, the influence of feed moisture content and ex
Externí odkaz:
https://doaj.org/article/7da06a4e60dc483da42942ac755124eb
Autor:
Sri Mahanani Riski, Nugroho Wahyu Karyadi Joko, Yuni Susanti Devi, Saraswati Samodra Ailsa, Ferry Surya Dwinata Vincentius, Kharisma Rahmawati Dian, Personanta Sinuhaji Prasetya Febriyansyech
Publikováno v:
BIO Web of Conferences, Vol 80, p 04006 (2023)
Corn is a commonly used raw material for snack production. However, corn has a relatively low protein content, approximately 7%. Consequently, adding soybean flour is expected to enhance the protein content in snacks. This study investigates the impa
Externí odkaz:
https://doaj.org/article/90661852ef22450194888661ffdb61b7