sensory properties
EffEcts of calcium fortification (calcium lactatE GluconatE) on thE PhysicochEmical and sEnsory ProPErtiEs of soy-corn milk
14
The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts
8
SIFAT FISIK DAN SENSORI FLAKES PATI GARUT DAN KACANG MERAH DENGAN PENAMBAHAN TIWUL SINGKONG Physical and Sensory Properties of Arrowroot Starch and Red Beans Flakes with Tiwul Cassava Addition
12
Effect of Soy Protein Hydrolysate Addition on Peroxide Value and Sensory Properties of Beef - repository civitas UGM
22
PENGARUH SUBSTITUSI KORO PEDANG (Canavalia ensiformis) TERHADAP SIFAT FISIKOKIMIA DAN SENSORI SELAI KACANG EFFECT OF JACK BEAN (Canavalia ensiformis) SUBSTITUTION OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PEANUT BUTTER
11
1. PENDAHULUAN 1.1. Latar Belakang - THE EFFECT OF TALAS BELITUNG (Xanthosoma sagittifolium) ON PHYSIOCHEMICAL AND SENSORY PROPERTIES OF REDUCED FAT ICE CREAM - Unika Repository
12
KARAKTERISTIK FISIK DAN SENSORI OAT BIRCHER MUESLI YANG DISUBSTITUSI DENGAN BEKATUL THE PHYSICAL AND SENSORY PROPERTIES OF RICE BRAN SUBSTITUTION ON BIRCHER MUESLI OATS
12
KOROAN TERHADAP SIFAT FISIK DAN SENSORIK FLAKE UBI JALAR ( The Effects of Addition of Non-Oilseed Legumes on Physical and Sensory Properties of Sweet Potato Flake)
6
Physico-Chemical Properties, Sensory Characteristics and Glycemic Index of Tidal Peat-Swamp Rice Grown in South Kalimantan
7
PDF ini AKTIVITAS ANTIOKSIDAN, TEKSTUR PROPERTI DAN SENSORIS PERMEN COKELAT DENGAN FORTIFIKASI EKSTRAK DAUN JAHE MERAH | | JP2 | Jurnal Penelitian Pangan 1 PB
5
Chemical compositions, sensory and antioxidative properties of salted shrimp paste (Ka-pi) in Thailand
12
Viabilitas Bakteri Asam Laktat Dalam Enkapsulasi Sinbiotik Terhadap Penyimpanan dan Asam Lambung Tiruan
6
Sifat-Sifat Katalis (Catalyst Properties) - Diponegoro University | Institutional Repository (UNDIP-IR)
8
Acetylated flakeboard properties
1
DAFTAR PUSTAKA Almatsier, S. 2003. Prinsip Dasar Ilmu Gizi. Gramedia Pustaka Utama. Jakarta Astawan, M. 2004. Tetap Sehat dengan Produk Makanan Olahan. Tiga Pengaruh Penggunaan Tepung Tempe Sebagai Bahan Pensubstitusi Daging Sapi Terhadap Kom
4
Directory UMM :Data Elmu:jurnal:A:Advances in Physiology Education:Vol24.Issue1:
8
Interpreting sensory data by combining p
9
6. DAFTAR PUSTAKA - 10.70.0039 Biondy Adiyoga DAFTAR PUSTAKA
5