PROFIL GELATINISASI TEPUNG SORGUM PUTIH TERMODIFIKASI α-AMILASE.
- Published in:
- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 173, doi. 10.6066/jtip.2019.30.2.173
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- Publication type:
- Article
Works by Sukarminah, Een
Results: 6
1
2
Value-added analysis of Lactobacillus acidophilus cell encapsulation using Eucheuma cottonii by freeze-drying and spray-drying.
- Published in:
- Open Agriculture, 2022, v. 7, n. 1, p. 300, doi. 10.1515/opag-2022-0081
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- Publication type:
- Article
3
Non-starch contents affect the susceptibility of banana starch and flour to ozonation.
- Published in:
- Journal of Food Science & Technology, 2018, v. 55, n. 5, p. 1726, doi. 10.1007/s13197-018-3085-2
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- Publication type:
- Article
4
Degradation of Lignocelluloses Cocoa Shell (Theobroma cacao L.) by Various Types of Mould Treatments.
- Published in:
- Journal of Food Quality, 2021, p. 1, doi. 10.1155/2021/6127029
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- Publication type:
- Article
5
PHYSICOCHEMICAL CHARACTERISTICS OF CROSS-LINK MODIFIED SORGHUM FLOUR IN BANDUNG LOCAL CULTIVARS.
- Published in:
- Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2019, v. 19, n. 3, p. 569
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- Publication type:
- Article
6
The effect of fermentation time and consortium starter bacteria on properties of modified purple sweet potato flour.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 5, p. 1, doi. 10.1111/jfpp.16522
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- Publication type:
- Article