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Formulation and Quality Study of Mocaf Substitute Noodles with the Addition of Multigrain.
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- International Journal on Advanced Science, Engineering & Information Technology, 2024, v. 14, n. 3, p. 967, doi. 10.18517/ijaseit.14.3.19599
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- Article
Characteristic of Mocaf Noodles with Sago Flour Substitution (Metroxylon sago) and Addition of Latoh (Caulerpa lentillifera).
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- International Journal on Advanced Science, Engineering & Information Technology, 2023, v. 13, n. 2, p. 417, doi. 10.18517/ijaseit.13.2.18205
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- Article
Modified Bamboo Shoots Flour Derived from the Ampel Gading Bamboo (Bambusa vulgaris Schrad var. Striata): Physicochemical Properties and Potential Applications as a Thickening Agent.
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- Current Research in Nutrition & Food Science, 2024, v. 12, n. 1, p. 225, doi. 10.12944/CRNFSJ.12.1.18
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- Article
Formulation, Nutritional and Sensory Evaluation of Mocaf (Modified Cassava Flour) Noodles with Latoh (Caulerpa lentillifera) Addition.
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- Current Research in Nutrition & Food Science, 2023, v. 11, n. 3, p. 1008, doi. 10.12944/CRNFSJ.11.3.08
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- Article
Effect of Sago Analogue Rice and Red Bean Diet to the Improvement of β-cell Pancreas in StreptozotocinNicotinamide (STZ-NA) Induced Diabetic Rats.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 2, p. 667, doi. 10.12944/CRNFSJ.8.2.32
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- Article
The Study of Sorghum (Sorghum bicolor L.), Mung Bean (Vigna radiata) and Sago (Metroxylon sagu) Noodles: Formulation and Physical Characterization.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 217, doi. 10.12944/CRNFSJ.8.1.20
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- Article