| Characterisation of Polishing Frequency for Three Varieties of Sorghum Grain in Java, Indonesia |
International Journal of Food Science |
2 |
23567015 |
|
| The effects of adding lysine to sap on chemical characteristics and antioxidant activity of granulated coconut sugar |
Food Research |
3 |
|
|
| The effect of arginine addition on chemical and antioxidant properties of coconut sap during heating |
IOP Conference Series: Earth and Environmental Science |
4 |
17551307 |
|
| Effect of edible coating application by spraying method on the quality of red chili during storage |
IOP Conference Series: Earth and Environmental Science |
4 |
17551307 |
4 |
| Addition of selected ginger extract on total phenolic, antioxidant and sensory properties of the syrup coconut sap (Ginger â SCS) |
Food Research |
3 |
|
|
| Color and antibacterial activity of annatto extracts at various pH of distilled water solvent and extraction temperature |
Food Research |
3 |
|
3 |
| Regression analysis for determination of antioxidant activity of coconut sap under various heating temperature and concentration of lysine addition |
Food Research |
4 |
|
4 |
| Effect of starch-based edible coating application on potato chips characteristic from tubers and flour of potato variety Granola |
Food Research |
4 |
|
7 |
| The changes of chemical composition and antioxidant activity of coconut sap during heating process |
Rasayan Journal of Chemistry |
2 |
09741496 |
3 |
| The properties of edible film made of Tapioca, canna and arrowroot as affected by application of various concentration of plasticizer |
AIP Conference Proceedings |
4 |
0094243X |
|
| Effect of sorbitol in application of edible coating on the quality of potato chips |
IOP Conference Series: Earth and Environmental Science |
4 |
17551307 |
1 |
| Effect of Blanching Method and Soaking Solution on the Properties of Potato Flour Produced from Variety Granola |
IOP Conference Series: Earth and Environmental Science |
4 |
17551307 |
1 |
| Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity |
Food Research |
4 |
|
35 |