Works matching IS 19797788 AND DT 2015 AND VI 26 AND IP 2
Results: 12
OPTIMASI PENGGUNAAN HIDROKOLOID TERHADAP PASTA MAKARONI BERBASIS BERAS BERAMILOSA TINGGI.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2015, v. 26, n. 2, p. 241, doi. 10.6066/jtip.2015.26.2.241
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SINTESA POP FAT MELALUI INTERESTERIFIKASI DAN FRAKSINASI BERBAHAN MINYAK SAWIT DAN OLEIN SUPER TERHIDROGENASI.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2015, v. 26, n. 2, p. 232, doi. 10.6066/jtip.2015.26.2.232
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PERUBAHAN ALERGENISITAS PROTEIN KACANG KEDELAI DAN KACANG BOGOR AKIBAT PENGOLAHAN DENGAN PANAS.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2015, v. 26, n. 2, p. 222, doi. 10.6066/jtip.2015.26.2.222
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SIFAT KIMIA SELAI BUAH NAGA, KOMPOSISI MIKROFLORA DAN PROFIL SCFA FESES RELAWAN.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2015, v. 26, n. 2, p. 213, doi. 10.6066/jtip.2015.26.2.213
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PENERIMAAN PANELIS DAN SIFAT KIMIAWI EMULSI LABU KUNING DAN FRAKSI OLEIN SAWIT.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2015, v. 26, n. 2, p. 201, doi. 10.6066/jtip.2015.26.2.201
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MIKROEMULSIFIKASI FRAKSI TIDAK TERSABUNKAN DISTILAT ASAM LEMAK MINYAK SAWIT.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2015, v. 26, n. 2, p. 189, doi. 10.6066/jtip.2015.26.2.189
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AKTIVITAS ANTIBAKTERI DAN ANTIOKSIDAN HIDROLISAT HASIL HIDROLISIS PROTEIN SUSU KAMBING DENGAN EKSTRAK KASAR BROMELIN.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2015, v. 26, n. 2, p. 179, doi. 10.6066/jtip.2015.26.2.179
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MODEL LAJU PENGERINGAN SPAGHETTI JAGUNG MENGGUNAKAN TRAY DRIER.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2015, v. 26, n. 2, p. 171, doi. 10.6066/jtip.2015.26.2.171
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MIKROENKAPSULASI Lactobacillus plantarum DENGAN BERBAGAI ENKAPSULAN PADA PENGERINGAN SEMPROT JUS JAMBU BIJI.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2015, v. 26, n. 2, p. 163, doi. 10.6066/jtip.2015.26.2.163
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PENGARUH KONSUMSI TEMPE KEDELAI GROBOGAN TERHADAP PROFIL SERUM, HEMATOLOGI DAN ANTIOKSIDAN TIKUS.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2015, v. 26, n. 2, p. 155, doi. 10.6066/jtip.2015.26.2.155
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BIOAKTIVITAS EKSTRAK METANOL DAUN NAMNAM SERTA KOMBINASINYA DENGAN MADU TRIGONA.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2015, v. 26, n. 2, p. 144, doi. 10.6066/jtip.2015.26.2.144
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MIKROENKAPSULASI Lactobacillus sp. DENGAN TEKNIK EMULSI DAN APLIKASINYA PADA DODOL SIRSAK.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2015, v. 26, n. 2, p. 135, doi. 10.6066/jtip.2015.26.2.135
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