Search Results - Pangestika, Leonie Margaretha Widya

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    Partial incorporation of black jelly mushroom (Auricularia polytricha) as a plant‐based ingredient in the production of hybrid patties using meat from different species

    Partial incorporation of black jelly mushroom (Auricularia polytricha) as a plant‐based ingredient in the production of hybrid patties using meat from different species by Abdul Wahab, Nurdamia Qaisara, Pangestika, Leonie Margaretha Widya, Ismail‐Fitry, Mohammad Rashedi

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    Chemical compositions, antioxidant activities and techno‐functionality of spent grain treated by autoclave treatment: evaluation of water and temperature levels

    Chemical compositions, antioxidant activities and techno‐functionality of spent grain treated by autoclave treatment: evaluation of water and temperature levels by Naibaho, Joncer, Bobak, Łukasz, Pudło, Anna, Wojdyło, Aneta, Andayani, Safira Noor, Pangestika, Leonie Margaretha Widya, Korzeniowska, Małgorzata, Yang, Baoru

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    Conventional water bath heating on undried brewer's spent grain: Functionality, fatty acids, volatiles, polyphenolic and antioxidant properties

    Conventional water bath heating on undried brewer's spent grain: Functionality, fatty acids, volatiles, polyphenolic and antioxidant properties by Naibaho, Joncer, Pudło, Anna, Bobak, Łukasz, Wojdyło, Aneta, López, Álvaro Alemany, Pangestika, Leonie Margaretha Widya, Andayani, Safira Noor, Korzeniowska, Małgorzata, Yang, Baoru

    Published in Food bioscience
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