Works matching IS 19797788 AND DT 2022 AND VI 33 AND IP 1
Results: 10
Differentiation of Beef, Buffalo, Pork, and Wild Boar Meats Using Colorimetric and Digital Image Analysis Coupled with Multivariate Data Analysis.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2022, v. 33, n. 1, p. 87, doi. 10.6066/jtip.2022.33.1.87
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Analisis Senyawa Aktif Trigeminal Andaliman dengan Variasi Metode Pengeringan dengan Pendekatan GC-MS.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2022, v. 33, n. 1, p. 77, doi. 10.6066/jtip.2022.33.1.77
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The Effects of Processing Time on the Total Phenolic, FlavonoidContent, andAntioxidant Activity of Multi Bulb and Single Bulb Black Garlic.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2022, v. 33, n. 1, p. 69, doi. 10.6066/jtip.2022.33.1.69
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Karakteristik Fisikokimia dan Kapasitas Antioksidan Kopi Liberika dari Kabupaten Tanjung Jabung Barat, Jambi.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2022, v. 33, n. 1, p. 39, doi. 10.6066/jtip.2022.33.1.39
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Pengaruh Tepung Beras Pragelatinisasi terhadapPenyerapan Minyak dan Sensori Kue Cucur.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2022, v. 33, n. 1, p. 1, doi. 10.6066/jtip.2022.33.1.1
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Karakterisasi Aktivitas Fungsional Senyawa Bioaktif dari Whey Hasil Samping Produksi Tahu.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2022, v. 33, n. 1, p. 60, doi. 10.6066/jtip.2022.33.1.60
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Karakteristik Mi Berbasis Ubi Jalar dengan Substitusi Pati Sagu atau Pati Ubi Banggai.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2022, v. 33, n. 1, p. 11, doi. 10.6066/jtip.2022.33.1.11
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Optimization of Pancreatic Lipase Inhibition in Fermented Beverages Brewed from Katuk Leaves Using RSM.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2022, v. 33, n. 1, p. 28, doi. 10.6066/jtip.2022.33.1.28
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Low Fat Premixed Mayonnaise Block Used OSA-Corn Starch as Egg Yolk Replacer Plus Corn Starch Binding Agent.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2022, v. 33, n. 1, p. 21, doi. 10.6066/jtip.2022.33.1.21
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The Effect of Beans and Baking on Banana Bar Qualities.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2022, v. 33, n. 1, p. 52, doi. 10.6066/jtip.2022.33.1.52
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