Items where Subject is "Food Science and Technology > Food Fermentation"

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Number of items at this level: 7.

A

Alauddin, Md and Shirakawa, Hitoshi and Koseki, Takuya and Kijima, Naoko and Ardiansyah, Ardiansyah and Budijanto, Slamet and Islam, Jahidul and Goto, Tomoko and Komai, Michio (2016) Fermented rice bran supplementation mitigates metabolic syndrome in stroke-prone spontaneously hypertensive rats. BMC Complementary and Alternative Medicine. ISSN 1472-6882

Astuti, Rizki Maryam (2017) ANALISIS PROSES PEMBUATAN TAHU SKALA RUMAH TANGGA DAN ANALISIS PENDUGAAN UMUR SIMPANNYA DENGAN MENGGUNAKAN PENDEKATAN MODEL ARRHENIUS. Universitas Bakrie. (Submitted)

Astuti, Rizki Maryam (2015) PROSES PENYEKEBAN TERHADAP KEMATANGAN BUAH PISANG. Universitas Bakrie. (Submitted)

E

Eliza, Naila (2016) KARAKTERISTIK KIMIA, TOTAL SENYAWA FENOLIK, DAN SIFAT ORGANOLEPTIK TEMPE DENGAN PENAMBAHAN BEKATUL, KITOSAN, DAN GLUCONO DELTA-LACTONE. Undergraduate (S1) thesis, UNIVERSITAS BAKRIE.

R

Rahayu, Winiati P. and Pambayun, Rindit and Santoso, Umar and Nuraida, Lilis and Ardiansyah, Ardiansyah (2015) Tinjauan ilmiah teknologi pengolahan tempe kedelai. Perhimpunan Ahli Teknologi Pangan Indonesia (PATPI).

Ramadhan, Febiana Putri (2017) Perbedaan Aktivitas Antioksidan dan Komponen Bioaktif Bekatul Beras Putih, Merah, dan Hitam Utuh dan Rendah Lemak yang Difermentasi dengan Rhizopus oligosporus. Undergraduate (S1) thesis, UNIVERSITAS BAKRIE.

S

Saraswati, Tiara Indra (2017) Persepsi Konsumen Terhadap Kukis Dengan Substitusi Tepung Tempe Bekatul. Undergraduate (S1) thesis, UNIVERSITAS BAKRIE.

This list was generated on Sun Jul 15 07:25:54 2018 WIB.