Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Rahmiyati Kasim"'
Publikováno v:
International Journal of Agriculture System, Vol 5, Iss 1, Pp 33-41 (2017)
Utilization of local food source such as nixtamalized corn flour and nike flour as base ingredients in producing snack bars may add the product value and also reduce production costs. The purpose of this study was to produce a prototype snack food ba
Externí odkaz:
https://doaj.org/article/59b81670c3334668abd1ededa799c657
Publikováno v:
Agrointek, Vol 5, Iss 1, Pp 59-66 (2016)
Biodiesel, a renewable fuel is normally produced from refine oil and methanol in the presence of a catalyst; conventionally it is used a basic homogeneous catalyst. However, when oil with high amount of free fatty acid (FFA) is used, this catalyst sh
Externí odkaz:
https://doaj.org/article/f83caca9633a4a0982168e400276d931
Publikováno v:
Pertanika Journal of Science and Technology. 31:351-372
This study aimed to produce new edible coatings based on the mixture of sago starch, cellulose nanofiber (CNF), glycerol, and tween-80.The effect of sago starch (5–10 g of starch/100 ml of distilled water), CNF (0.5–20% w/w), glycerol (10–30% w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08dc5361c8b6ee903fd19449e30da5c7
https://doi.org/10.47836/pjst.31.1.21
https://doi.org/10.47836/pjst.31.1.21
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1083:012026
The respiration rate of fruits is influenced by the temperature and relative humidity (RH) of the surrounding air. This research aims to determine the effect of storage air temperature and RH on the respiration rate of the coated banana. In this work
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f73b85cda0b781239d4c612d552e5a7f
https://doi.org/10.1088/1755-1315/1083/1/012026
https://doi.org/10.1088/1755-1315/1083/1/012026
Publikováno v:
Jurnal Technopreneur (JTech). 6:41
The research aims to understand the effect of temperature and roasting time on the level to the preference level and nutrition value of snack food made from goroho banana flour and less of tofu flour. This snack food bars is good for diabetics, becau
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::421022d8e2a609a18e7f6c72e648ec7c
https://doi.org/10.30869/jtech.v6i2.188
https://doi.org/10.30869/jtech.v6i2.188
Publikováno v:
International Journal of Agriculture System. 5:33
Utilization of local food source such as nixtamalized corn flour and nike flour as base ingredients in producing snack bars may add the product value and also reduce production costs. The purpose of this study was to produce a prototype snack food ba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71e9803fe8a45ec2c18677d618dbf9d1
https://doi.org/10.20956/ijas.v5i1.1168
https://doi.org/10.20956/ijas.v5i1.1168