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THE APPLICATION OF WHITE RICE BRAN FLOUR (Oryza sativa) AND JEW’S EAR (Auricularia polytricha) ON THE VEGETARIAN NUGGET BASED ON PHYSICOCHEMICAL AND SENSORY PROPERTIES

Tersimpan di:
Main Author: SANTOSA, CAROLIN WIDJAJA
Format: Thesis NonPeerReviewed Book
Bahasa: eng
Terbitan: , 2019
Subjects:
Chemical Technology
Online Access: http://repository.unika.ac.id/20417/1/14.I1.0049%20CAROLIN%20WIDJAJA%20SANTOSA%20%287.33%29..pdf%20COVER.pdf
http://repository.unika.ac.id/20417/2/14.I1.0049%20CAROLIN%20WIDJAJA%20SANTOSA%20%287.33%29..pdf%20BAB%20I.pdf
http://repository.unika.ac.id/20417/3/14.I1.0049%20CAROLIN%20WIDJAJA%20SANTOSA%20%287.33%29..pdf%20BAB%20II.pdf
http://repository.unika.ac.id/20417/4/14.I1.0049%20CAROLIN%20WIDJAJA%20SANTOSA%20%287.33%29..pdf%20BAB%20III.pdf
http://repository.unika.ac.id/20417/5/14.I1.0049%20CAROLIN%20WIDJAJA%20SANTOSA%20%287.33%29..pdf%20BAB%20IV.pdf
http://repository.unika.ac.id/20417/6/14.I1.0049%20CAROLIN%20WIDJAJA%20SANTOSA%20%287.33%29..pdf%20BAB%20V.pdf
http://repository.unika.ac.id/20417/7/14.I1.0049%20CAROLIN%20WIDJAJA%20SANTOSA%20%287.33%29..pdf%20BAB%20VI.pdf
http://repository.unika.ac.id/20417/9/14.I1.0049%20CAROLIN%20WIDJAJA%20SANTOSA%20%287.33%29..pdf%20DAPUS.pdf
http://repository.unika.ac.id/20417/10/14.I1.0049%20CAROLIN%20WIDJAJA%20SANTOSA%20%287.33%29..pdf%20LAMP.pdf
http://repository.unika.ac.id/20417/
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http://repository.unika.ac.id/20417/1/14.I1.0049%20CAROLIN%20WIDJAJA%20SANTOSA%20%287.33%29..pdf%20COVER.pdf
http://repository.unika.ac.id/20417/2/14.I1.0049%20CAROLIN%20WIDJAJA%20SANTOSA%20%287.33%29..pdf%20BAB%20I.pdf
http://repository.unika.ac.id/20417/3/14.I1.0049%20CAROLIN%20WIDJAJA%20SANTOSA%20%287.33%29..pdf%20BAB%20II.pdf
http://repository.unika.ac.id/20417/4/14.I1.0049%20CAROLIN%20WIDJAJA%20SANTOSA%20%287.33%29..pdf%20BAB%20III.pdf
http://repository.unika.ac.id/20417/5/14.I1.0049%20CAROLIN%20WIDJAJA%20SANTOSA%20%287.33%29..pdf%20BAB%20IV.pdf
http://repository.unika.ac.id/20417/6/14.I1.0049%20CAROLIN%20WIDJAJA%20SANTOSA%20%287.33%29..pdf%20BAB%20V.pdf
http://repository.unika.ac.id/20417/7/14.I1.0049%20CAROLIN%20WIDJAJA%20SANTOSA%20%287.33%29..pdf%20BAB%20VI.pdf
http://repository.unika.ac.id/20417/9/14.I1.0049%20CAROLIN%20WIDJAJA%20SANTOSA%20%287.33%29..pdf%20DAPUS.pdf
http://repository.unika.ac.id/20417/10/14.I1.0049%20CAROLIN%20WIDJAJA%20SANTOSA%20%287.33%29..pdf%20LAMP.pdf
http://repository.unika.ac.id/20417/

Lokasi

Koleksi Unika Repository
Gedung Perpustakaan Universitas Katolik Soegijapranata
Institusi Universitas Katolik Soegijapranata
Kota SEMARANG
Provinsi JAWA TENGAH
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Lihat Juga

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    oleh: YUWANA, MATTHEW YUSA ADI
    Terbitan: (2019)
  • OPTIMASI NILAI GIZI DAN FORMULASI MIE BASAH MENGGUNAKAN SUBSTITUSI TEPUNG BEKATUL DAN PENAMBAHAN PASTA LABU KUNING (Cucurbita moschata) BERDASARKAN KARAKTERISTIK FISIKOKIMIA DAN SENSORI. OPTIMIZATION OF NUTRITIONAL VALUE AND FORMULATION OF WET NOODLE USING RICE BRAN FLOUR SUBSTITUTION AND YELLOW PUMPKIN PASTE ADDITION BASED ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS
    oleh: Angelica, Metta
    Terbitan: (2019)
  • THE EFFECT OF DRIED CARROT ADDITION ON THE PHYSICOCHEMICAL PROPERTIES OF WHITE RICE-BASED EXTRUDATE
    oleh: SANUSI, JEANNY CITRANANDA
    Terbitan: (2018)
  • THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF COMPOSITE FLOUR-BASED COOKIES USING THE ADDITION OF WINGED BEAN FLOUR
    oleh: HANDOYO, IAN ARIEL
    Terbitan: (2019)
  • APLICATION OF JACK BEANS (Canavalia ensiformis) TO BROWN RICE BASED EXTRUDATE PRODUCTS (Oryza sativa) REVIEWED FROM PHYSIO-CHEMICAL AND SENSORY ANALYSIS
    oleh: GUNAWAN, RODERICK
    Terbitan: (2019)
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