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Found 8 items.
Pengaruh Presentase Kuning Telur Itik dan Asam Formiat Dalam Proses Peminyakan terhadap Kekuatan Fisik Kulit Ayam Pedaging Samak Khrom
Mustakim Mustakim, Aris Sri Widati, Khotibul Umam, Lita Umaya
29-38
2017-07-10
Kestabilan Emulsi dan Karakteristik Sensoris Low Fat Mayonnaise dengan Menggunakan Kefir sebagai Emulsifier Replacer
Herly Evanuarini, Nurliyani Nurliyani, Indratiningsih Indratiningsih, Pudji Hastuti
pp 53-59
2017-03-12
Optimization of Reduced Fat Mayonnaise by Using Apple Peel Flour as a Stabilizer
Herly Evanuarini, Agus Susilo
174-180
2021-11-30
Development of Low Fat Mayonnaise Using Whey Protein as a Natural Emulsifier
Tri Umar Satriawan, Herly Evanuarini, Imam Thohari
34-40
2022-03-26
The Use of Watermelon Rind Flour as Stabilizer for Reduced Fat Mayonnaise
Herly Evanuarini, Dedes Amertaningtyas, Dicky Tri Utama, Alief Rahmania Safitri
172-182
2020-11-24
Pengaruh Persentase Kuning Telur Itik dan Asam Formiat Dalam Proses Peminyakan Terhadap Kekuatan Fisik Kulit Kaki Ayam Pedaging Samak Khrom
Mustakim Mustakim, Aris Sri Widati, Khotibul Umam Al Awwaly, Lita Umaya
pp 36 - 45
2017-03-23
Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion Gel
Dicky Tri Utama, Andry Pratama, Jajang Gumilar, Eka Wulandari, Wendry Setiyadi Putranto, Lilis Suryaningsih
212-219
2023-11-30
Pengaruh Perlakuan Imbangan Garam dan Gula Terhadap Kualitas Dendeng Paru-Paru Sapi
Fadimas Pursudarsono, Djalal Rosyidi, Aris Sri Widati
pp 35 - 45
2017-03-22
1 - 8 of 8 items
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