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Zerren Aprilla
- Nov 2, 2021
- 1 min
P-9
The Physicochemical Properties of Breakfast Pork Sausages with Different Filler Proportions of Tapioca and Wheat Flour Authors: M. K....
77 views0 comments
foodtech.femy.a.18
- Nov 2, 2021
- 1 min
P-10
Improving the Sensory Properties of Bread Incorporated with Monascus-Fermented Durian Seeds and Rice Bran Authors: Goberto, M. A.,...
7 views0 comments
foodtech.femy.a.18
- Nov 2, 2021
- 1 min
P-11
Optimization of Physicochemical and Organoleptic Properties of Cookies made of Modified Cassava Flour and Mung Bean Flour Authors:...
12 views0 comments
foodtech.femy.a.18
- Nov 2, 2021
- 1 min
P-12
Enhancing the Probiotic, Physicochemical and Organoleptic Properties of Soygurt with Purple Sweet Potato (Ipomoea batatas L) Paste...
187 views0 comments
Zerren Aprilla
- Nov 2, 2021
- 1 min
P-13
Effect of Concentration and Type of Stabilizer on Physical Properties of Carrot Pineapple Velva Authors: Adrianus Rulianto Utomo,...
12 views0 comments
Zerren Aprilla
- Nov 2, 2021
- 1 min
P-14
The Food Industry Supply Chain in The Light of COVID-19: The Constrains and Development of Measures to Ensure Food Safety and Quality...
11 views0 comments