| 1 |
Characterisation of Polishing Frequency for Three Varieties of Sorghum Grain in Java, Indonesia |
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Tahun Belum Diisi |
| 2 |
The effects of adding lysine to sap on chemical characteristics and antioxidant activity of granulated coconut sugar |
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Tahun Belum Diisi |
| 3 |
The effect of arginine addition on chemical and antioxidant properties of coconut sap during heating |
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Tahun Belum Diisi |
| 4 |
Effect of edible coating application by spraying method on the quality of red chili during storage |
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Tahun Belum Diisi |
| 5 |
Addition of selected ginger extract on total phenolic, antioxidant and sensory properties of the syrup coconut sap (Ginger â SCS) |
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Tahun Belum Diisi |
| 6 |
Color and antibacterial activity of annatto extracts at various pH of distilled water solvent and extraction temperature |
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Tahun Belum Diisi |
| 7 |
Regression analysis for determination of antioxidant activity of coconut sap under various heating temperature and concentration of lysine addition |
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Tahun Belum Diisi |
| 8 |
Effect of starch-based edible coating application on potato chips characteristic from tubers and flour of potato variety Granola |
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Tahun Belum Diisi |
| 9 |
The changes of chemical composition and antioxidant activity of coconut sap during heating process |
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Tahun Belum Diisi |
| 10 |
The properties of edible film made of Tapioca, canna and arrowroot as affected by application of various concentration of plasticizer |
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Tahun Belum Diisi |
| 11 |
Effect of sorbitol in application of edible coating on the quality of potato chips |
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Tahun Belum Diisi |
| 12 |
Effect of Blanching Method and Soaking Solution on the Properties of Potato Flour Produced from Variety Granola |
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Tahun Belum Diisi |
| 13 |
Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity |
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Tahun Belum Diisi |
