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Characterization of instant drink with pumpkin powder and mung bean grits fortified with rice bran = Karakterisasi minuman instan dengan serbuk labu kuning dan grits kacang hijau serta fortifikasi bekatul

Tersimpan di:
Main Author: Feniwinata, Lius
Format: Thesis NonPeerReviewed Book
Bahasa: ind
Terbitan: , 2011
Subjects:
TP368-456 Food processing and manufacture
Online Access: http://repository.uph.edu/1136/1/Title.pdf
http://repository.uph.edu/1136/2/Abstract.pdf
http://repository.uph.edu/1136/3/ToC.pdf
http://repository.uph.edu/1136/4/Chapter%201.pdf
http://repository.uph.edu/1136/5/Chapter%202.pdf
http://repository.uph.edu/1136/6/Chapter%203.pdf
http://repository.uph.edu/1136/7/Chapter%204.pdf
http://repository.uph.edu/1136/8/Chapter%205.pdf
http://repository.uph.edu/1136/9/Bibliography.pdf
http://repository.uph.edu/1136/10/Appendices.pdf
http://repository.uph.edu/1136/11/Publication-Agreement.pdf
http://repository.uph.edu/1136/
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Internet

http://repository.uph.edu/1136/1/Title.pdf
http://repository.uph.edu/1136/2/Abstract.pdf
http://repository.uph.edu/1136/3/ToC.pdf
http://repository.uph.edu/1136/4/Chapter%201.pdf
http://repository.uph.edu/1136/5/Chapter%202.pdf
http://repository.uph.edu/1136/6/Chapter%203.pdf
http://repository.uph.edu/1136/7/Chapter%204.pdf
http://repository.uph.edu/1136/8/Chapter%205.pdf
http://repository.uph.edu/1136/9/Bibliography.pdf
http://repository.uph.edu/1136/10/Appendices.pdf
http://repository.uph.edu/1136/11/Publication-Agreement.pdf
http://repository.uph.edu/1136/

Lokasi

Koleksi Repository UPH
Gedung The Johannes Oentoro Library
Institusi Universitas Pelita Harapan
Kota KOTA TANGERANG
Provinsi BANTEN
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Lihat Juga

  • Pengaruh perbedaan konsentrasi susu kacang hijau, bekatul beras merah, dan jenis minyak terhadap kualitas es krim = The effect of different concentration of mung bean milk, red rice bran, and type of oil toward the quality of ice cream
    oleh: Angela, Michelle
    Terbitan: (2015)
  • Utilization of mung bean (vigna radiata (l.)wilczek) as fermented beverage = Pemanfaatan kacang hijau (vigna radiata (l.)wilczek) sebagai minuman fermentasi
    oleh: Darmawan, Alvin
    Terbitan: (2012)
  • Effect of heat treatment on characteristic of mung bean sprout juice mixed with tamarind fruit extract during storage = Pengaruh perlakuan pemanasan terhadap karakteristik minuman kecambah kacang hijau dan asam jawa selama penyimpanan
    oleh: Purnama, Winsia Julia
    Terbitan: (2012)
  • Modifikasi Tepung Beras dan Kacang Hijau dengan Microwaving-Cooling dan Penambahan HPMC dalam Pembuatan Mi Laksa = Modification of Rice Flour and Mung Bean Flour with Microwaving-Cooling and Addition of HPMC in Laksa Noodle Making
    oleh: Sari, Alfonsa Rina
    Terbitan: (2020)
  • Aplikasi mikrokapsul ekstrak kulit melinjo merah (Gnetum gnemon L.) pada pembuatan minuman serbuk effervescent = Application of microcapsules red melinjo peelsextract (Gnetum gnemon L.) in the preparation effervescent powder drink
    oleh: Gunawan, Cindy
    Terbitan: (2020)
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