Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Usamas Jariyawaranugoon"'
Publikováno v:
Indonesian Food Science & Technology Journal; Vol. 5 No. 1 (2021): Vol 5 No 1, December 2021; 6-11
This present study aimed to enhance nutrients and reduce fat content in steamed pumpkin cakes. Two independent variables, including quinoa (30−80% w/w by pumpkin weight) and soymilk (15−60% w/w by coconut milk weight), were studied using response
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4321b3abedb83907194f64f304a62f97
https://online-journal.unja.ac.id/ifstj/article/view/14673
https://online-journal.unja.ac.id/ifstj/article/view/14673
Autor:
Usamas Jariyawaranugoon
Publikováno v:
Advance Journal of Food Science and Technology. 9:98-105
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf93162215ba2bdcdb033d02179896b2
https://doi.org/10.19026/ajfst.9.1941
https://doi.org/10.19026/ajfst.9.1941
Autor:
Usamas Jariyawaranugoon
Publikováno v:
Advance Journal of Food Science and Technology. 5:236-243
This study was aimed to investigate the combined effect of honey and O2 absorber on physicochemical and sensory properties of chocolate sponge cakes stored at room temperature (30±2°C) for 12 days. Four sponge cake treatments included sucrose cake
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e90abe68cde31edf5d11aa56559ac4b
https://doi.org/10.19026/ajfst.5.3250
https://doi.org/10.19026/ajfst.5.3250