Ditapis dengan
Effect of water yam (Dioscoreaalata) flour fortified with distiller’s spent…
Abstract: It was envisaged that the inclusion of treated distiller’s spent grain (DSG) to yam flour might increase its nutritional value, with the aim of reducing nutritional diseases in communities consuming yam as a staple. Hence, yam flour was fortified with DSG at 5–35%. The effects of this fortification on the nutritional, chemical, and functional properties of yam flour were investi…
- Edisi
- 2016; 4(1)
- ISBN/ISSN
- doi: 10.1002/fsn3.25
- Deskripsi Fisik
- Food Science & Nutrition 2016; 4(1): 24–33
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
Effect of storage on the chemical composition, microbiological load, and sens…
Abstract: The effect of storage on the chemical, microbiological, and sensory properties of cassava starch-based custard powder (CbCP) blends as mixture of yellow-fleshed cassava root starch (YfCRS) (90–98%) and whole egg powder (WEP) (2–10%) was investigated. These were prepared using central composite rotatable design, and separately packaged in polyvinyl chloride plastic can and stored…
- Edisi
- 2015; 3(5):
- ISBN/ISSN
- doi: 10.1002/fsn3.23
- Deskripsi Fisik
- Food Science & Nutrition 2015; 3(5): 425–433
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah