Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Sarofa, Ulya"'
Publikováno v:
Journal of Research & Innovation in Food Science & Technology; Jun2024, Vol. 13 Issue 2, p57-64, 8p
Autor:
Sarofa Ulya, Muliawati Doko Febi
Publikováno v:
MATEC Web of Conferences, Vol 372, p 02007 (2022)
This study aims to determine the effect of the proportion of kersen leaves extract with secang wood and the addition of maltodextrin on the characteristics of instant powder drink and determine the best treatment combination. This study used a comple
Externí odkaz:
https://doaj.org/article/0ae5ac957c2d485e91e79bcd45a32b98
Publikováno v:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2022, Vol. 34 Issue 1, p13-23. 11p.
Publikováno v:
Technium; 2023, Vol. 16, p393-396, 4p
Publikováno v:
Jurnal Sains dan Teknologi Pangan; Vol 7, No 2 (2022): Jurnal Sains dan Teknologi Pangan
Velva merupakan salah satu jenis makanan beku yang serupa dengan es krim tetapi memiliki kadar lemak yang rendah karena tidak menggunakan lemak susu dan mempunyai kandungan vitamin C dan serat yang tinggi. Pada penelitian ini dibuat velva sinbiotik m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=univhaluoleo::3ca5e48ea4f9e23d3fbed4644f17480d
http://ojs.uho.ac.id/index.php/jstp/article/view/25090
http://ojs.uho.ac.id/index.php/jstp/article/view/25090
Publikováno v:
Food Science and Technology Journal (Foodscitech); Vol. 4 No. 2 (2022): FOODSCITECH; 85-95
Enzymatic hydrolysis of chitooligosaccharides can be carried out using the chitosanase enzyme. Chitosanase enzyme is a glycosyl hydrolase enzyme that catalyzes the hydrolysis of β- 1,4 glycosidic bonds of chitosan to produce low molecular weight chi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=ejournaluniv::5ebd2b5c542cd14722b402297d7a5e5d
https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/4442
https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/4442
Akademický článek
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Publikováno v:
MATEC Web of Conferences, Vol 58, p 01002 (2016)
Carrot (Dascus carota L.) is one of the more commonly used vegetables of human nutrition. It is rich in beta carotene, ascorbic acid, tocopherol and classified as vitaminized food. Combination of carrot juice and yoghurt produce a nutritionally balan
Externí odkaz:
https://doaj.org/article/d0203e6eab924199b5f38023b428e086
Publikováno v:
Carpathian Journal of Food Science & Technology; 2019, Vol. 11 Issue 4, p141-152, 12p