Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Saputra, Daniel"'
Publikováno v:
E3S Web of Conferences, Vol 306, p 04002 (2021)
The previous research showed that the duku’s peel which dried using infrared radiation could extend the shelf life up to 25 days. The aims of this study to illustrate using 3D visual analysis on microstructural of dried duku’s peel that had dried
Externí odkaz:
https://doaj.org/article/02cb260759f345209282e12591d9123e
Autor:
Rahmawati, Laila1 laila.rahmawati53@gmail.com, Saputra, Daniel1 drdsaputra@unsri.ac.id, Sahim, Kaprawi1 kaprawis@yahoo.com, Priyanto, Gatot1 tech.gpri@gmail.com
Publikováno v:
Slovak Journal of Food Sciences / Potravinarstvo. 2020, Vol. 14 Issue 1, p292-299. 8p.
Autor:
Rahmawati, Laila1 laila.rahmawati53@gmail.com, Saputra, Daniel2 drdsaputra@unsri.ac.id, Sahim, Kaprawi3 kaprawis@yahoo.com, Priyanto, Gatot4 tech.gpri@gmail.com
Publikováno v:
Slovak Journal of Food Sciences / Potravinarstvo. 2019, Vol. 13 Issue 1, p462-469. 8p.
Autor:
Rahmawati, Laila1 laila.rahmawati53@gmail.com, Saputra, Daniel2 drdsaputra@unsri.ac.id, Sahim, Kaprawi3 kaprawis@yahoo.com, Priyanto, Gatot4 tech.gpri@gmail.com
Publikováno v:
Slovak Journal of Food Sciences / Potravinarstvo. 2018, Vol. 12 Issue 1, p744-755. 12p.
Autor:
Supriadi, Agus1 agussupriadi_thi@unsri.ac.id, Saputra, Daniel2 drdsaputra@unsri.ac.id, Priyanto, Gatot3 tech.gpri@gmail.com, Pambayun, Rindit3 rpambayun@yahoo.com, Oswari, Liniyanti Djanuri4 lindanielsaputra@gmail.com
Publikováno v:
Slovak Journal of Food Sciences / Potravinarstvo. 2018, Vol. 12 Issue 1, p707-715. 9p.
Publikováno v:
Global Pediatric Health; Jan-Dec2022, Vol. 9, p1-7, 7p
Autor:
Adi, Kuncoro, Noegroho, Bambang S., Septrina, Rani, Sasotya, RM Sonny, Drajat K, Dikki, Saputra, Daniel
Publikováno v:
In Urology Case Reports January 2022 40
Publikováno v:
In IFAC Proceedings Volumes August 2001 34(11):285-288
Publikováno v:
Agritech; Vol 35, No 2 (2015); 185-191
The chemical compositions of tempe indicated their typical characteristics. As a result, the micro or macromolecule changes were likely to produce difference characteristic of tempe. High pressure carbon dioxide was a non-thermal processing method th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::9b6e10c97b53f9ec9402573e3320b192
https://journal.ugm.ac.id/agritech/article/view/9405
https://journal.ugm.ac.id/agritech/article/view/9405
Publikováno v:
Slovak Journal of Food Sciences; 2020, Vol. 14, p351-357, 7p