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Issue |
Title |
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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
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Herly Evanuarini, Nurliyani Nurliyani, Indratiningsih Indratiningsih, Pudji Hastuti |
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Vol 17, No 1 (2022) |
Potential of Pumpkin Flour as a Stabilizer in Reduced-Fat Mayonnaise |
Abstract
PDF
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Hemas Azizila Nidhal, Herly Evanuarini, Imam Thohari |
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Vol 16, No 3 (2021) |
Optimization of Reduced Fat Mayonnaise by Using Apple Peel Flour as a Stabilizer |
Abstract
PDF
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Herly Evanuarini, Agus Susilo |
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Vol 17, No 1 (2022) |
Development of Low Fat Mayonnaise Using Whey Protein as a Natural Emulsifier |
Abstract
PDF
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Tri Umar Satriawan, Herly Evanuarini, Imam Thohari |
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Vol 15, No 3 (2020) |
The Use of Watermelon Rind Flour as Stabilizer for Reduced Fat Mayonnaise |
Abstract
PDF
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Herly Evanuarini, Dedes Amertaningtyas, Dicky Tri Utama, Alief Rahmania Safitri |
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Vol 14, No 2 (2019) |
The Potential of Local Ginger as Antioxidant on Full Fat Mayonnaise |
Abstract
PDF
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Alief Rahmania Safitri, Herly Evanuarini, Imam Thohari |
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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
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Dikho Aula Prasetya, Herly Evanuarini |
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