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Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans
by
Iswari, Kasma
,
Atman
,
Marlina, Leni
,
Riska
,
Antarlina, Sri Satya
,
Arief, Ratna Wylis
,
Waryat
,
Suwarda, Rosniyati
,
Sjafrina, Noveria
,
Yani, Alvi
,
Sunarmani
,
Joseph, Gabriel Herald
,
Lintang, Meivie
,
Layuk, Payung
,
Arif, Abdullah Bin
Published in
TheScientificWorld
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Physico-chemical characteristics of roasted coffee beans and preference on sensory attributes of lampung Robusta ground coffee
by
Yani, Alvi
,
Novitasari, Erliana
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Phytotoxic and Cytotoxic Effects, Antioxidant Potentials, and Phytochemical Constituents of Stevia rebaudiana Leaves
by
Nuryandani, Einstivina
,
Kurnianto, Dedy
,
Jasmadi, Jasmadi
,
Sefrienda, Ardiba Rakhmi
,
Novitasari, Erliana
,
Apriyati, Erni
,
Wanita, Yeyen Prestyaning
,
Indrasari, Siti Dewi
,
Sunaryanto, Rofiq
,
Tjokrokusumo, Donowati
,
Yani, Alvi
,
Suryaningtyas, Indyaswan Tegar
,
Andriana, Yusuf
Published in
Scientifica (Cairo)
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Effect of three drying methods on physicochemical properties of powdered butterfly pea flower extract (Clitoria ternatea L.)
by
HARIADI, Hari
,
AMIEN, Suseno
,
KARUNIAWAN, Agung
,
DARNIADI, Sandi
,
HISTIFARINA, Dian
,
INDRIATI, Ashri
,
RAHAYU, Suwarni Tri
,
ADNAN, Adnan
,
YANI, Alvi
,
HIDAYAT, Hidayat
,
NURAINI, Laela
,
ASGAR, Ali
,
LITAAY, Christina
,
ISWARI, Kasma
,
NURAWAN, Agus
,
BUDIMAN, Diana Atma
,
TJAHJOUTOMO, Rudy
,
ARYA, Nyoman Ngurah
,
RAMADIYANTI, Mita
Published in
Ciência e tecnologia de alimentos
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