Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Setyono, Agus"'
Publikováno v:
Jurnal Kajian Veteriner; 2024, Vol. 12 Issue 1, p105-112, 8p
Publikováno v:
International Energy Journal; Dec2023, Vol. 23 Issue 4, p209-217, 9p
Autor:
Anggara, Gusti Prasetyo Rendy, Harefa, Jonius Christian, Nagel, Archibald, Pratomo, Ligan Budi, Setyono, Agus Eko
Publikováno v:
AIP Conference Proceedings; 2023, Vol. 2683 Issue 1, p1-5, 5p
Autor:
Setyono, Agus, Hadiwiyoto, Soewedo
Publikováno v:
Agritech; Vol 4, No 1 (1984); 29-33
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::39a0d37e9fcd5830afebd32844763c7d
https://journal.ugm.ac.id/agritech/article/view/18968
https://journal.ugm.ac.id/agritech/article/view/18968
Publikováno v:
Agritech; Vol 10, No 2 (1990); 24-33
Attempts have been made to reduce phytic acid level in soybean by mechanical dehulling process. Dehulling was carried out mechanically by using abrassive roller at of 750 to 1450 rpm. for 10 to 30 seconds. Mechanical dehulling at 750 rpm for 25 secon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::1a4f7ced2c6e5fb4b71d473512751ee5
https://journal.ugm.ac.id/agritech/article/view/19061
https://journal.ugm.ac.id/agritech/article/view/19061
Autor:
Setyono, Agus, Marsono, Marsono
Publikováno v:
Agritech; Vol 7, No 2 (1987); 12-17
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::1e70c9dfff484eea288e9398aaa90ec1
https://journal.ugm.ac.id/agritech/article/view/19004
https://journal.ugm.ac.id/agritech/article/view/19004
Publikováno v:
Agritech; Vol 9, No 3 (1989); 14-27
Five bags of different packaging materials were used to pack tapioca starch. The packages were then stored for six months. Proximate composition and physical characteristics of the starch were analysed monthly. It was found that packing in either pol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::7b0aa0936d58dbddb0a5238d0b6ba408
https://journal.ugm.ac.id/agritech/article/view/19046
https://journal.ugm.ac.id/agritech/article/view/19046
Autor:
Setyono, Agus
Publikováno v:
Agritech; Vol 5, No 1 & 2 (1985); 29-33
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::f1373e6729e9997d628ea5b92e46db67
https://journal.ugm.ac.id/agritech/article/view/18983
https://journal.ugm.ac.id/agritech/article/view/18983
Autor:
Setyono, Agus
Publikováno v:
Indonesian Food and Nutrition Progress; Vol 1, No 2 (1994); 28-33
Soybean curd or tofu is widely used as daily foods by people in Indonesia. One of the delicate steps in the preparation of tofu is the addition of a salt to precipitate soy protein. The common salt of calcium sulfate and the peeled soybeans were used
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::aebaf5b4573a55e8044913d9b3bafc00
https://journal.ugm.ac.id/jifnp/article/view/15155
https://journal.ugm.ac.id/jifnp/article/view/15155