Mostrando 21 - 40 Resultados de 43 Para Buscar 'Department of Food Technology', tiempo de consulta: 0.15s Limitar resultados
  1. 21
    GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY
    “...Department of Food Technology...”
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  2. 22
    UTILIZATION OF MILKFISH (Chanos chanos) BONE POWDER IN MAKING OF RENGGINANG, LOCAL FOOD OF BADUY TRIBE
    “...Department of Food Technology...”
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  3. 23
    THE EFFECT OF IMPROVER ADDITION ON SWEET BREAD MADE FROM WHEAT FLOUR
    “...Department of Food Technology...”
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  4. 24
    IDENTIFICATION OF TOTAL PHENOLIC AND ANTIOXIDANT ACTIVITY OF FERMENTED RICE BRAN EXTRACTED BY ELECTROLYZED WATER
    “...Department of Food Technology...”
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  5. 25
    AMYLOGRAPHY PROFILE AND MICROSTRUCTURE OF BENENG TARO BANTEN (Xanthosoma undipes K. Koch) STARCH
    “...Department of Food Technology...”
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  6. 26
    CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF CHICKEN NUGGET BASED ON COMPOSITE FLOUR FROM MOCAF, BROWN RICE AND CORN STARCH
    “...Department of Food Technology...”
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  7. 27
    ANTHOCYANIN AS NATURAL COLORANT: A REVIEW
    por Winda Nurtiana
    Publicado 2019
    “...Department of Food Technology...”
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  8. 28
    PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI
    “...Department of Food Technology...”
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  9. 29
    MICROBIOLOGICAL ANALYSIS OF KUNUN-ZAKI: A FERMENTED MILLET DRINK IN BENIN CITY, EDO STATE, NIGERIA
    “...Department of Food Technology...”
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  10. 30
    BIODEGRADABILITY OF NANOCOMPOSITE MADE FROM PVA, ZnO NANOPARTICLES AND STEARIC ACID
    por Bayu Meindrawan, Vega Yoesepa Pamela
    Publicado 2019
    “...Department of Food Technology...”
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  11. 31
    RELATIONSHIP OF NUTRITIONAL ANEMIA WITH THE EVENT OF WORM INFECTION IN PRIMARY SCHOOL CHILDREN IN THE WORK AREA OF AIR BILITI PUSKESMAS MUSI RAWAS
    por Silvia Rahmi, Charil Anwar, Hamzah Hasyim
    Publicado 2021
    “...Department of Food Technology...”
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  12. 32
    THE EFFECT OF FREEZING ON THE PROCESSING OF DRIED REBON SHRIMP AS A FORM OF LOCAL FOOD DIVERSIFICATION
    por Rukmelia Rukmelia
    Publicado 2020
    “...Department of Food Technology...”
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  13. 33
    COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE
    “...Department of Food Technology...”
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  14. 34
    INDONESIAN FOOD INDUSTRY ON HALAL SUPPLY CHAINS
    por Hadi Peristiwo
    Publicado 2020
    “...Department of Food Technology...”
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  15. 35
    CHEMICAL AND SENSORY CHARACTERISTIC OF SORGHUM (Sorghum bicolor) TAPAI WITH TRADITIONAL PACKAGING
    “...Department of Food Technology...”
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  16. 36
    EVALUATION OF ANTIOXIDANT PROPERTIES OF Cucumis melo L cv. Hikapel DURING STORAGE AT ROOM TEMPERATURE
    “...Department of Food Technology...”
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  17. 37
    SOURSOP POTENCY AS THE SUBSTRATE IN NATA DE ANONNA PRODUCTION
    “...Department of Food Technology...”
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  18. 38
    APPLICATION OF SWOT AND ANP METHODS IN ORDER TO SELECT THE AGROINDUSTRIAL DEVELOPMENT STRATEGY BASED ON TAPAI IN BONDOWOSO
    “...Department of Food Technology...”
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  19. 39
    PHENOL COMPONENT OF FRESH AND BOILED SEA GRAPES (CAULERPA SP.) FROM TUAL, MALUKU
    “...Department of Food Technology...”
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  20. 40
    APPLICATION OF BUSINESS MODEL CANVAS IN PRODUCTION AND MARKETING OF SOLOG (ANALOGUE SAUSAGE)
    “...Department of Food Technology...”
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