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Second grade chili paste using hypoiodous treatment after a week storage in aluminium packaging
by
Al-Baarri, Ahmad Ni'matullah
,
Abduh, Setya Budi Muhammad
,
Legowo, Anang Mohamad
,
Nur, Muhammad
,
Hadipernata, Mulyana
,
Mawarid, Ailsa Afra
,
Dewi, Rahayu Kumala
,
Fisabilla, Shofie
,
Lestari, Fatma Puji
,
Pangestika, Widia
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Ozonated chili paste from second grade quality against a week storage on uncontrolled temperature in the aluminium based packaging
by
Al-Baarri, Ahmad Ni'matullah
,
Abduh, Setya Budi Muhammad
,
Legowo, Anang Mohamad
,
Nur, Muhammad
,
Kusmiyati
,
Sabrina, Teuku
,
Mawarid, Ailsa Afra
,
Lestari, Fatma Puji
,
Pangestika, Widia
,
Muflihani, Sofie Kamila
,
Rusmiadi, Zulfa Tiara Salsabila
,
Anggriyani, Fa'zun Sintha
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The Color Analysis of Noodle Made From Modified Cassava Flour
by
Ni'matullah Al-Baarri, Ahmad
,
Widayat
,
Cahyono, Bambang
,
Baety Nirbaya, Anditasari
,
Khairunnisa, Umniyatul
,
Pangestika, Widia
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IOP conference series. Earth and environmental science
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Conference Proceedings
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Iop Conference Series. Earth And Environmental Science
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Iop Conference Series: Earth And Environmental Science
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Subjects
Aluminum
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Packaging
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Room Temperature
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Shelf Life
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Browning
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Carbohydrates
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Cassava
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Color
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Consumers
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Flour
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Food Industry
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Homogeneity
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Homogenität
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Hydrogen Peroxide
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Indonesien
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Kohlehydrat
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Low Speed
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Nahrungsmittelindustrie
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Niedrige Kosten
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Noodles
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Iopscience Extra
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Publicly Available Content Database (Proquest) (Pq Sdu P3)
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