Published:
2010-05-17
Research Paper
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Change Volatile Components During Soy Sauce Fermentation
DOI record not available100Abstract View : 875Download :462 -
Effects of Different Lipid Extractions on Gelatinization and Retrogradation of Bitter Nuts (Gnetum gnemon) Starch
DOI record not available113Abstract View : 531Download :738 -
OptimationStudy of Processing Technology of Instant Corn Grits
DOI record not available119Abstract View : 598Download :1455 -
Supplementation of Lactocbacillus acidophilus SNP-2 Into Tape and its Effect to the Volunteer
DOI record not available129Abstract View : 1099Download :585 -
Zeolit Performance in Improving the Quality of Used Oil
DOI record not available141Abstract View : 647Download :971 -
Anti-hypercholesterolemic Potency of Cassia Vera (Cinnamomum burmanni Nees ex Blume) Bark Extract
DOI record not available145Abstract View : 736Download :1667 -
The Utilization of By Product of Tapioca Industry on Nata de Cassava Processing : To Study the Addition of Sucrose and Mungbean Sprout
DOI record not available153Abstract View : 621Download :395 -
Production Of Peptone From Waste Beer Industry Using Papain for Bacterial Growth Medium
DOI record not available159Abstract View : 684Download :529 -
Food Security Model at Household Level on Horticulture Village
DOI record not available165Abstract View : 455Download :310 -
EVALUATION OF MONOLAYER MOISTURE CAPACITY AND THE ENERGY CONSTANT OF SOME POWDERED SPICES BY USING BET AND GAB MODELS
DOI record not available130Abstract View : 467