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Found 381 from your keywords: Subject : "TEKNOLOGI PANGAN"
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Jurnal Teknologi & Industri Pangan, Vol. 26, No. 2, Desember 2015, No Klas SER 641.300 5 JUR j:Perubahan Alergenisitas Protein Kacang Kedelai dan Kacang Bogor Akibat Pengolahan Dengan Panas

Jurnal Teknologi & Industri Pangan, Vol. 26, No. 2, Desember 2015, No Klas SER 641.300 5 JUR j:Perubahan Alergenisitas Protein Kacang Kedelai dan Kacang Bogor Akibat Pengolahan Dengan Panas

Call Number : ART 641.300 5 JUR j
Availability : 1 copies available for loan
Jurnal Teknologi & Industri Pangan, Vol. 26, No. 2, Desember 2015, No Klas SER 641.300 5 JUR j:Sintesa Pop Fat Melalui Interesterifikasi Dan Fraksinasi Berbahan Minyak Sawit dan Olein Super Terhidrogenasi

Jurnal Teknologi & Industri Pangan, Vol. 26, No. 2, Desember 2015, No Klas SER 641.300 5 JUR j:Sintesa Pop Fat Melalui Interesterifikasi Dan Fraksinasi Berbahan Minyak Sawit dan Olein Super Terhidrogenasi

Call Number : ART 641.300 5 JUR j
Availability : 1 copies available for loan
Jurnal Teknologi & Industri Pangan, Vol. 26, No. 2, Desember 2015, No Klas SER 641.300 5 JUR j:Optimasi Penggunaan Hidrokoloid Terhadap Pasta Makaroni Berbasis Beras Beramilosa Tinggi

Jurnal Teknologi & Industri Pangan, Vol. 26, No. 2, Desember 2015, No Klas SER 641.300 5 JUR j:Optimasi Penggunaan Hidrokoloid Terhadap Pasta Makaroni Berbasis Beras Beramilosa Tinggi

Call Number : ART 641.300 5 JUR j
Availability : 1 copies available for loan
International Journal of Food Properties, Vol. 10, No. 2, October 2007, No Klas SER 664.05 INT i:Determination of mass transfer coefficients during the vacuum cooling of pre-cooked meat cuts

International Journal of Food Properties, Vol. 10, No. 2, October 2007, No Klas SER 664.05 INT i:Determination of mass transfer coefficients during the vacuum cooling of pre-cooked meat cuts

Call Number : ART 664.05 INT i
Availability : 1 copies available for loan
International Journal of Food Properties, Vol. 10, No. 2, October 2007, No Klas SER 664.05 INT i:Structural and functional properties of fermented soybean (Tempeh) by using rhizopus oligosporus

International Journal of Food Properties, Vol. 10, No. 2, October 2007, No Klas SER 664.05 INT i:Structural and functional properties of fermented soybean (Tempeh) by using rhizopus oligosporus

Call Number : ART 664.05 INT i
Availability : 1 copies available for loan
International Journal of Food Properties, Vol. 10, No. 2, October 2007, No Klas SER 664.05 INT i:The coagulating effects of cations and anions on soy protein

International Journal of Food Properties, Vol. 10, No. 2, October 2007, No Klas SER 664.05 INT i:The coagulating effects of cations and anions on soy protein

Call Number : ART 664.05 INT i
Availability : 1 copies available for loan
International Journal of Food Properties, Vol. 10, No. 2, October 2007, No Klas SER 664.05 INT i:Characteristic of extracted valerenic acids from valerian (Valeriana officinalis) root by supereritical fluid extraction using carbon dioxide

International Journal of Food Properties, Vol. 10, No. 2, October 2007, No Klas SER 664.05 INT i:Characteristic of extracted valerenic acids from valerian (Valeriana officinalis) root by supereritical fluid extraction using carbon dioxide

Call Number : ART 664.05 INT i
Availability : 1 copies available for loan
International Journal of Food Properties, Vol. 10, No. 2, October 2007, No Klas SER 664.05 INT i:Gutted and un-gutted sea bass (Dicentrarchus labrax) stored in ice:influence on fish quality and shelf-life

International Journal of Food Properties, Vol. 10, No. 2, October 2007, No Klas SER 664.05 INT i:Gutted and un-gutted sea bass (Dicentrarchus labrax) stored in ice:influence on fish quality and shelf-life

Call Number : ART 664.05 INT i
Availability : 1 copies available for loan
International Journal of Food Properties, Vol. 10, No. 2, October 2007, No Klas SER 664.05 INT i:Action of pepsin on emulsifying properties of globin

International Journal of Food Properties, Vol. 10, No. 2, October 2007, No Klas SER 664.05 INT i:Action of pepsin on emulsifying properties of globin

Call Number : ART 664.05 INT i
Availability : 1 copies available for loan
International Journal of Food Properties, Vol. 10, No. 2, October 2007, No Klas SER 664.05 INT i:The composition , rheological and thermal properties of Tajonal ()Viguirea Dentataa) Mexican Honey

International Journal of Food Properties, Vol. 10, No. 2, October 2007, No Klas SER 664.05 INT i:The composition , rheological and thermal properties of Tajonal ()Viguirea Dentataa) Mexican Honey

Call Number : ART 664.05 INT i
Availability : 1 copies available for loan