Zobrazeno 1 - 6
of 6
pro vyhledávání: '"WACHID, MOCHAMMAD"'
Publikováno v:
BIO Web of Conferences, Vol 104, p 00006 (2024)
Shallots are high economic value commodities. The chemical fertilizers alone in onion cultivation can treat to agricultural sustainability. Environmentally friendly alternative fertilizers are urgently needed. One of them is Local Microorganism (LMO)
Externí odkaz:
https://doaj.org/article/8214cfb8ddfe49fdabebedb2bd5ec5bc
Publikováno v:
BIO Web of Conferences, Vol 104, p 00049 (2024)
Edible film is needed as solution to reduce plastic waste. The elephant foot yam is tubers that are difficult to process because it causes itching, but it has amylose 24.5 %. The disadvantages of starch edible films are its hydrophilic, brittle, and
Externí odkaz:
https://doaj.org/article/b05df2c50aca4affa0c545d81898db8b
Publikováno v:
BIO Web of Conferences, Vol 104, p 00043 (2024)
One of the chemical elements found in coffee is caffeine, which is the second-largest secondary metabolite after chlorogenic acid. Robusta coffee has a higher caffeine content than Arabica. Low-caffeine coffee is an alternative choice for people who
Externí odkaz:
https://doaj.org/article/8f67e27e5ef24632b4907bb3adecb9ce
Publikováno v:
BIO Web of Conferences, Vol 104, p 00007 (2024)
Pink oyster mushroom has economic value, non-cholesterol food source and high nutrition. Gliricidia leaves and rice husks are abundantly available in nature, but not utilized optimally yet. They contain nutrients for the growth and development of pin
Externí odkaz:
https://doaj.org/article/a0b3d00a2e074c0f8c21d18be8d86651
Publikováno v:
Jurnal Sains dan Teknologi Pangan; Vol 7, No 1 (2022): Jurnal Sains dan Teknologi Pangan
Kebutuhan masyarakat jaman sekarang menginginkan segalanya serba praktis dan cepat, membutuhkan pengembangan teknologi pembuatan roti yang mendukung. Penelitian bertujuan untuk mengetahui adanya interaksi antara temperatur dan waktu proofing terhadap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=univhaluoleo::5c96b6c45f0e2d763825014f100d227d
http://ojs.uho.ac.id/index.php/jstp/article/view/18119
http://ojs.uho.ac.id/index.php/jstp/article/view/18119
Autor:
WAHYUDI, VRITTA AMROINI, HARINI, NOOR, MANSHUR, HANIF ALAMUDIN, WACHID, MOCHAMMAD, AINI, AFIFAH NURIL
Publikováno v:
Current Research in Nutrition & Food Science; Aug2022, Vol. 10 Issue 2, p766-776, 11p