AGRITECH, Vol. 35, No. 4, November 2015
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,1'(.668%-(.92/80(7$+81
Carbon dio ide 185 Carbonyl 33
Carotene retention 3 0 Casein ree gluten ree diet 1 Cassa a 3
Cassa a our 396 81 Characteristics 138 Chelation 33
Chemical characteristics Cholesterol 309 Cinnamon lea 1 Clari cation Climate change 98 Coating material 1 Cockle shell 0 Coconut presscake 1 Cocunut palm sugar 3 0 Color 130
Consumer s acceptability 53 Cooking loss 38
Co pea 61 Cross linking 3 spore orming bacteria 301
ceh 88 cid 33
cid hydrolysate 396 cti e compound 316 cti e edible coating 61
ato in B 10
gitated ermentation 3 P 3
k ay 1 0 mylograph 3 nimal 16 nthoecyanin 130 nti ato in 10 ntibacterial 1 0 ntimicrobial 1 ntio idant 368 rabic gum 1 sam drien 88
$VSHUJLOOXVÀDYXV10 Aspergillus oryzae 316
utism 1
utonomous tractor 106
utoregressi e Integrated o ing erage RI 1
rti cial Neural Net ork NN 1
Bacillus cereus 301 Bacterial cellulose 3 Banana our 1 Banana puree 1 Bekasam 309 Biodiesel 0 3 Bioethanol 396
Biophytum petersianum 10 Black soybean tempe 9 Cacao 316
Calcium ortication 1 Calophyllum inophyllum 0 Canna edulis Kerr 3 Canned gudeg 353
Dairy agroindustry 88 Degradation kinetics 130 Di ructose anhydride III 138 Dimensional analysis 81 Dioscorea hispida Dennst 3 Dough 3
DPP 35 Dried yogurt 138 Drougt tolerance 115 Edible coating 53 Egg 1
Elongasi 38 Elongation 3 Enrichment 138 En yme
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9 Fast Forier Trans ormation FFT 1
Fat po der 06 Fermented durian 88 Fineness modulus 81 Flakes 130
Fla onoid and antio idant 80 Flo ability 06
Foeniculum vulgare ill 66 Food model medium 10 Food te ture 1
Formulation 3 8 Functional properties 1 Fungi 16
Furmonisin B1 156
Fusarium verticillioides bio 957 156 Fu y 88
Lactobacillus plantarum 1 atic acid bacteria 1 ean manu acturing 05 iquid smoke 33
o calorie s eet bio yoghurt 6 acrophage and I 1 9
ai e starch noodle 193 altode trin 1 Mandai 174
F E 3
IC test and paper disk di usion 66 icrobial gro th kinetics 61
icroemulsion icro a e
i ethek 05 ole drainage ung bean our 38 ycoto in 16 Noodle 359
Numerical method 8 il 0
il palm rond silage 16 leoresin 1 8 1 ptimi ation 1 8 359
ptimi ation o ermentation medium 316 yek 61
Packaging 3 0 Paddy soil Palm oil 3 8 P 3 Pb 33 Pectin Pectinesterase Pembek lenjer 18 Per ormance 88 p and salt content 1 0 Phenol 35 33
Phenolic 80 Phosphate 3
Phytoptora palmivora 316 Plastic at 3 8
Gedi s lea e 80 Germination 61 Ginger 368
Gloconacetobacter xylinus 3 eat resistance 301
eating 1 0
eterogeneous catalyst 0 igh pressure 185
GR inhibitor 309 umadity 156 ydrophilic e tract 35 Import restriction 3 Instant drink 368
ob satis action 8 Ka r lime 1 8 Kansei engineering 78
Kansei value 78 Kebar grass 10 Keliling reser oir 1 1 Keprok garut citrus
Kinetics o quality deterioration 56 L. Acidophilus 309
L. Delbrucki 309
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Pneumatic drying 81 Policy impact 3 Potassium sorbate 61 Prebiotic acti ity 193 Precipitation 98
Precipitation prediction 1 Probolinggo 3
Probotic 1
Product property 193 Protein 51 61 Protein isolate 1 Proteolytic acti ity 9 Purple s eet potato 130
uality 1 8
Rate o lo ering soil moisture Red bell pepper 53
Red galangal Red ginger
Red palm oil 3 0 3 8
Response ur ace ethod R 316 Retrograduation 193
Rice bran 35 Rice ariety 35 Risk 88
Saccharomyces cerevisiae 396 ago 359 38
Sargassum polycystum 368 equencial e traction 80 hallot 3
hel li e 00
horgum ermentation 9 kim milk 1
nack bar 1 oil tillage 106 oybean culti ars 115 pray chilling 06 tability
Staphylococcue aureus 301 tarch 3 359
tarch noodles 38 tatic ermentation 3
te ia lea 6 torage 3 0 torage period 353 ubang District 98 ugar substitute 6 upplier selection 3
upply chain risk management 88 upply chain risk management 3 ur actant
W T 1 1 eet corn 00 Tapioca 51 Tempe 185 Temperature 156 Te turisation 3 8 The quality changes 353 Thermal di usi ity 18
Thickness o acti e edible coating 56 Time series analysis 98
To plant crops To u 301 Tortilla 1
Total soluble solid 00 Tracking control system 106 Transesteri cation 0 3 Trichoderma virdie 396
Value engineering 1 Value stream 05 VC 1
Vibrio alginolyticus 66 Vibrio harveyi 266 Vitamin C 53 Waste 05
Waste coking oil 3 Water 3
Water use 115
Water use e ciency 115 Watershed 1 1
Wet noodle 51 White jack bean 51 Worker per ormance 8
