Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Srianta, Ignatius"'
Autor:
Zubaidah, Elok, Dea, Eirene Charista, Saparianti, Ella, Putri, Rhytia Ayu Christianty, Sujuti, Hidayat, Srianta, Ignatius, Godelive, Laura, Tewfik, Ihab
Publikováno v:
Nutrition & Food Science, 2024, Vol. 54, Issue 3, pp. 483-494.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-09-2023-0219
Autor:
Zubaidah, Elok, Charista Dea, Eirene, Rahayu, Aldilla Putri, Fibrianto, Kiki, Saparianti, Ella, Sujuti, Hidayat, Godelive, Laura, Srianta, Ignatius, Tewfik, Ihab
Publikováno v:
In Process Biochemistry October 2023 133:303-308
Autor:
Zubaidah, Elok, Susanti, Ike, Sujuti, Hidayat, Martati, Erryana, Rahayu, Aldilla Putri, Srianta, Ignatius, Tewfik, Ihab
Publikováno v:
In Food Bioscience October 2023 55
Autor:
Zubaidah, Elok, Ifadah, Raida Amelia, Kalsum, Umi, Lyrawati, Diana, Putri, Widya Dwi Rukmi, Srianta, Ignatius, Blanc, Philippe J.
Publikováno v:
Nutrition & Food Science, 2018, Vol. 49, Issue 2, pp. 333-343.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-07-2018-0201
Akademický článek
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Autor:
Iswanto Nathania, Srianta Ignatius, Noventia Poernomo Laurence, Nugerahani Ira, Kuswardhani Indah, Ristiarini Susana, Tewfik Ihab
Publikováno v:
E3S Web of Conferences, Vol 344, p 03001 (2022)
The addition of Ambon Banana Puree (ABP) has potential to improve the functional and organoleptic properties of rice bran yogurt. Hence, this study was aim to determine the effect of different concentrations of ABP on physicochemical, microbiological
Externí odkaz:
https://doaj.org/article/dd81240629ad447ebbb145ae74f30715
Autor:
Alvin Andreas, Nugerahani Ira, Ristiarini Susana, Kuswardani Indah, Srianta Ignatius, Tewfik Ihab
Publikováno v:
E3S Web of Conferences, Vol 344, p 03003 (2022)
Efforts have been made to cultivate Monascus purpureus on durian seed to produce Monascus Fermented Durian Seed (MFDS). MFDS pigment production could be enhanched by substrate addition by adding carbon source such as molasses. The purpose of this stu
Externí odkaz:
https://doaj.org/article/22dbfa8e0dc74338bf288575687ffede
Autor:
Lambertus Ellyzsabeth, Srianta Ignatius, Liem Devina, Wanaputra Ferrian, Nugerahani Ira, Kuswardhani Indah, Tewfik Ihab
Publikováno v:
E3S Web of Conferences, Vol 344, p 02004 (2022)
Soygurt is a type of probiotic beverage that is made from soy milk fermented by lactic acid bacteria (LAB). Purple sweet potato-PSP (Ipomoea batatas L) contains various nutraceutical compounds which may amplify the health benefits of soygurt once add
Externí odkaz:
https://doaj.org/article/3a9f297f7e2e4025a5cc323e5829cb6f
Autor:
Leticia Celine Gabrielle, Trisnawati Chatarina Yayuk, Widyastuti Theresia Endang Widoeri, Srianta Ignatius, Tewfik Ihab
Publikováno v:
E3S Web of Conferences, Vol 344, p 04003 (2022)
Wheat flour is usually the main ingredients of majority of cookies. Despite its high consumption, however it is not widely available. It will be efficacious to substitute wheat flour with modified cassava flour (MOCAF) combined with mung bean flour t
Externí odkaz:
https://doaj.org/article/f9971620557e444084fd34aa8c414e7d
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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