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Department of Food Science and Technology fst - DFST

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Fst Ipb. fst Department of Food Science and Technology - Home Food science is defined as the application of the basic sciences and...

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Fst.ipb.ac.id news digest

  • 9 years

    (AMYLOGRAPH CHARACTERISTIC OF MODIFIED CORN FLOUR)

    KARAKTERISTIK SIFAT AMILOGRAFI TEPUNG JAGUNG
    TERMODIFIKASI
    (AMYLOGRAPH CHARACTERISTIC OF MODIFIED CORN FLOUR)

  • 9 years

    Anggraeni Gigih S

    Anggraeni Gigih S. Keadaan darurat di dalam Penjelasan UU No. 7 Tahun 1996 disebutkan sebagai terjadinya peristiwa bencana alam yang hebat dan sebagainya yang terjadi di luar kemampuan manusia untuk mencegah atau menghindarinya meskipun dapat diperkirakan...

  • 9 years

    Angelia Merdiyanti

    Angelia Merdiyanti. Mi kering berbahan baku pati dan tepung jagung merupakan produk baru yang dikembangkan dalam rangka diversifikasi pangan. Kegiatan penelitian sebelumnya telah menghasilkan beberapa formulasi dan desain proses produksi mi jagung yang...

  • 9 years

    Yuanita Aprilianingtyas

    Yuanita Aprilianingtyas. Empek-empek Palembang is one of the traditional food from South Sumatra
    that was made from a mixture of fish meat, tapioca flour, water and salt. This
    mixture was stirred, boiled and drained. The addition of vegetables fiber in the...

Domain history

Web host: route object for 202.124.205.0/24
Registrar: id.registry
Registrant: Hasan Rokhim (Institut Pertanian Bogor)
Updated: November 24, 2022
Expires: October 01, 2028
Created: March 10, 1998

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