Mostrando 1 - 20 Resultados de 43 Para Buscar 'Department of Food Technology', tiempo de consulta: 0.11s Limitar resultados
  1. 1
    PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION
    “...Department of Food Technology...”
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  2. 2
    INCREASE OF SHELF LIFE STABILITY AND KINETICS STUDY OF TYPE 1 BROWN RICE MILK THROUGH ADDITION OF ALGINATE EXTRACT FROM Sargassum binderi
    por Rais Nur Latifah, Cecep Setiawan
    Publicado 2019
    “...Department of Food Technology...”
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  3. 3
    EFFECTS OF WASHING TREATMENT ON THE CHARACTERISTICS OF ROADSIDE FRESH FRUITS
    “...Department of Food Technology...”
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  4. 4
    ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN
    “...Department of Food Technology...”
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  5. 5
    THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS)
    “...Department of Food Technology...”
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  6. 6
    THE EVALUATION OF GOOD MANUFACTURING PRACTICES (GMP) IN FISH PROCESSING SME CENTER CASE STUDY OF BALIKPAPAN CITY
    “...Department of Food Technology...”
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  7. 7
    CAROTENOIDS AS NATURAL COLORANT : A REVIEW
    “...Department of Food Technology...”
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  8. 8
    THE POTENTIAL OF POLLARD AND RICE BRAN WITH FRACTIONATION PROCESS AS RAW MATERIALS FOR HIGH FIBER PROCESSED FOOD
    por Ainun Nafisah, Nahrowi Nahrowi
    Publicado 2021
    “...Department of Food Technology...”
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  9. 9
    A SHORT REVIEW OF BONGKREKIC ACID IN FOOD SAFETY PERSPECTIVE
    por Rifqi Ahmad Riyanto
    Publicado 2019
    “...Department of Food Technology...”
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  10. 10
    APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA
    “...Department of Food Technology...”
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  11. 11
    SORTING MANALAGI APPLE (Malus sylvetris Mill) USING IMAGE PROCESSING APPLICATION
    “...Department of Food Technology...”
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  12. 12
    A REVIEW OF STARCH DAMAGE ON PHYSICOCHEMICAL PROPERTIES OF FLOUR
    “...Department of Food Technology...”
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  13. 13
    SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION
    “...Department of Food Technology...”
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  14. 14
    QUALITY ASSURANCE OF TILAPIA FISH (Oreochromis niloticus) FRESHNESS WITH TREATMENT OF WEEDING
    por Taufik Hidayat
    Publicado 2020
    “...Department of Food Technology...”
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  15. 15
    HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING
    “...Department of Food Technology...”
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  16. 16
    THE USE OF STEVIA AND MONK FRUIT SWEETENERS FOR SUGAR REPLACEMENT IN GREEN TEA AGAR JELLIES
    por Adisak Akesowan, Anchan Choonhahirun
    Publicado 2021
    “...Department of Food Technology...”
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  17. 17
    PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR
    “...Department of Food Technology...”
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  18. 18
    THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION
    “...Department of Food Technology...”
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  19. 19
    THE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD
    “...Department of Food Technology...”
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  20. 20
    CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.)
    “...Department of Food Technology...”
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