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Vol 11, No 2 (2016) Kestabilan Emulsi dan Karakteristik Sensoris Low Fat Mayonnaise dengan Menggunakan Kefir sebagai Emulsifier Replacer Abstract  PDF
Herly Evanuarini, Nurliyani Nurliyani, Indratiningsih Indratiningsih, Pudji Hastuti
 
Vol 17, No 1 (2022) Potential of Pumpkin Flour as a Stabilizer in Reduced-Fat Mayonnaise Abstract  PDF
Hemas Azizila Nidhal, Herly Evanuarini, Imam Thohari
 
Vol 16, No 3 (2021) Optimization of Reduced Fat Mayonnaise by Using Apple Peel Flour as a Stabilizer Abstract  PDF
Herly Evanuarini, Agus Susilo
 
Vol 17, No 1 (2022) Development of Low Fat Mayonnaise Using Whey Protein as a Natural Emulsifier Abstract  PDF
Tri Umar Satriawan, Herly Evanuarini, Imam Thohari
 
Vol 15, No 3 (2020) The Use of Watermelon Rind Flour as Stabilizer for Reduced Fat Mayonnaise Abstract  PDF
Herly Evanuarini, Dedes Amertaningtyas, Dicky Tri Utama, Alief Rahmania Safitri
 
Vol 14, No 2 (2019) The Potential of Local Ginger as Antioxidant on Full Fat Mayonnaise Abstract  PDF
Alief Rahmania Safitri, Herly Evanuarini, Imam Thohari
 
Vol 14, No 1 (2019) Kualitas Mayonnaise Menggunakan Sari Belimbing Wuluh (Averrhoa Bilimbi L.) Sebagai Pengasam Ditinjau dari Kestabilan Emulsi, Droplet Emulsi dan Warna Abstract  PDF
Dikho Aula Prasetya, Herly Evanuarini
 
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