Search

Advanced filters
1 - 7 of 7 items

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

Potential of Pumpkin Flour as a Stabilizer in Reduced-Fat Mayonnaise

Hemas Azizila Nidhal, Herly Evanuarini, Imam Thohari
19-26
2022-03-26

Optimization of Reduced Fat Mayonnaise by Using Apple Peel Flour as a Stabilizer

Herly Evanuarini, Agus Susilo
174-180
2021-11-30

Kualitas Mayonnaise Menggunakan Sari Belimbing Wuluh (Averrhoa Bilimbi L.) Sebagai Pengasam Ditinjau dari Kestabilan Emulsi, Droplet Emulsi dan Warna

Dikho Aula Prasetya, Herly Evanuarini
20-29
2019-04-26

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

The Potential of Local Ginger as Antioxidant on Full Fat Mayonnaise

Alief Rahmania Safitri, Herly Evanuarini, Imam Thohari
90-98
2019-10-17

Development of Low Fat Mayonnaise Using Whey Protein as a Natural Emulsifier

Tri Umar Satriawan, Herly Evanuarini, Imam Thohari
34-40
2022-03-26
1 - 7 of 7 items