Zobrazeno 1 - 10
of 98
pro vyhledávání: '"Sunarmani"'
Autor:
Heny Herawati, Elmi Kamsiati, Diana Nur Afifah, Eni Kusumaningtyas, Muchamad Bachtiar, Sunarmani, Iceu Agustinisari
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 2, Pp 3532-3543 (2023)
ABSTRACTGABA (Gamma Amino Butyric Acid) is a non-protein amino acid that is beneficial to health. Tempeh is a fermentation product with GABA and antioxidant components that contribute to its health-promoting properties. This study aimed to determine
Externí odkaz:
https://doaj.org/article/c82e443232e0423d85c7f351cf709da6
Autor:
Kasma Iswari, null Atman, Leni Marlina, null Riska, Sri Satya Antarlina, Ratna Wylis Arief, null Waryat, Rosniyati Suwarda, Noveria Sjafrina, Alvi Yani, null Sunarmani, Gabriel Herald Joseph, Meivie Lintang, Payung Layuk, Abdullah Bin Arif
Publikováno v:
The Scientific World Journal, Vol 2024 (2024)
Chocolate products on the market are generally in the form of chocolate bars as snacks made from cocoa powder. Fat and powder are separated first through a pressing process to obtain the cocoa powder. Cocoa powder loses most of its fat content during
Externí odkaz:
https://doaj.org/article/a769b628b0ab42cab90fd30e52f40bf3
Autor:
Husein Smith, Muhammad Assagaf, Rosniyati Suwarda, Agus Budiyanto, Himawan Adinegoro, Lamhot Parulian Manalu, null Rienoviar, null Rosniati, Feri Manoi, Justus Elisa Loppies, Sitti Ramlah, null Sunarmani, Siti Mariana Widayanti, null Setyadjit, Tri Marwati, Nurdi Setyawan, Rudy Tjahjohutomo, Enrico Syaefullah, null Risfaheri, Abdullah Bin Arif
Publikováno v:
The Scientific World Journal, Vol 2024 (2024)
Indonesia is an important essential oil-exporting country globally, where 40 types of essential oils have been traded on the international market and are products of Indonesia. However, the quality and quantity of patchouli oil produced in Indonesia
Externí odkaz:
https://doaj.org/article/6a5a6b96fe4949c7967e1502607b53b1
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2024, Vol. 1364 Issue 1, p1-7, 7p
Autor:
Iswari, Kasma, Atman, Marlina, Leni, Riska, Antarlina, Sri Satya, Arief, Ratna Wylis, Waryat, Suwarda, Rosniyati, Sjafrina, Noveria, Yani, Alvi, Sunarmani, Joseph, Gabriel Herald, Lintang, Meivie, Layuk, Payung, Arif, Abdullah Bin
Publikováno v:
Scientific World Journal; 3/12/2024, Vol. 2024, p1-9, 9p
Autor:
Herawati, Heny, Kusniasari, Indah, Sunarmani, Kusnandar, Feri, Agustinisari, Iceu, Fetriyuna, Fetriyuna, Hastuti, Novitri, Eris, Fitria Riany, Bachtiar, Muchamad, Rahayu, Eka
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2024, Vol. 1309 Issue 1, p1-8, 8p
Autor:
Smith, Husein, Assagaf, Muhammad, Suwarda, Rosniyati, Budiyanto, Agus, Adinegoro, Himawan, Manalu, Lamhot Parulian, Rienoviar, Rosniati, Manoi, Feri, Loppies, Justus Elisa, Ramlah, Sitti, Sunarmani, Widayanti, Siti Mariana, Setyadjit, Marwati, Tri, Setyawan, Nurdi, Tjahjohutomo, Rudy, Syaefullah, Enrico, Risfaheri, Arif, Abdullah Bin
Publikováno v:
Scientific World Journal; 2/15/2024, Vol. 2024, p1-7, 7p
Autor:
Agustinisari, Iceu, Herawati, Heny, Widaningrum, Hernani, Harimurti, Niken, Rienoviar, Hermiati, Euis, Sunarmani, Zahrina, Ida
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2024, Vol. 1354, p1-11, 11p
Akademický článek
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Publikováno v:
International Journal of Technology, Vol 12, Iss 3, Pp 602-612 (2021)
Noodle-processing technology commonly uses primary raw material in the form of wheat flour. One opportunity to increase the value of local flour is processing it into gluten-free noodle products, which can be consumed by people with celiac diseas
Externí odkaz:
https://doaj.org/article/608b4e9183ca423ea9590120ca0c47f0