Search Results - "rice flour"

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  1. 1
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    Optimization of extrusion process of rice flour enriched with pistachio nut flour by C. SEVERINI, T. DE PILLI, A. DEROSSI

    Published 2016
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  2. 2
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    <strong>Centrifugation effect on size distribution of organic dental filler made from glutinous rice flour</strong> by Veni Takarini, Lia Amelia Tresna Wulan Asri, Nina Djustiana, Bambang Kismono Hadi

    Published 2022
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  3. 3
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    Advanced Spectroscopy Techniques in Food Analysis: Qualitative and Quantitative Chemometric Approaches

    Published 2023
    Subjects: “…brown rice flour adulteration…”
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  4. 4
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    Advances of Accurate Quantification Methods in Food Analysis

    Published 2022
    Subjects: “…rice flour…”
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  5. 5
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    Innovative Food Products and Processing

    Published 2023
    Subjects: “…rice flour…”
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  6. 6
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    Natural Additives in Food

    Published 2022
    Subjects: “…black rice flour…”
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  7. 7
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    Aktivitas Antioksidan Dan Kandungan Β-Karoten Dodol Labu Kuning Dengan Penambahan Bunga Kecombrang Sebagai Pengawet Alami by Lestari, Dwi, , Dra. Titik Suryani, M.Sc

    Published 2015
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  8. 8
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    OPTIMASI KOMPOSISI TEPUNG BERAS DAN FRAKSI ETANOL DAUN SENDOK (Plantago major, L) DALAM FORMULASI TABIR SURYA DENGAN METODE SIMPLEX LATTICE DESIGN by Nining Sugihartini

    Published 2011
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  9. 9
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    The Production of Free Gluten Baguette Bread containing Hydrcolloidds (Hydroxy propyl methyl cellulose and Farsi Gum) for Celiac Patients by Asiye Ahmadi Dastgerdi, Akram Ghahramani-Chermahini, Majid Gholami Ahangaran, Manoochehr Momeni-Shahraki

    Published 2020
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  10. 10
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    Pengaruh Substitusi Pati Ganyong (Canna edulis ker) terhadap Tekstur, Komposisi Proksimat dan Daya Terima pada Pembuatan Dodol by Nadia, Izzatun, , Dwi Sarbini, S.ST., M.Kes, , Rusdin Rauf, S.TP., MP

    Published 2016
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  11. 11
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    INOVASI PRODUK PASTRY BOLU GULUNG DENGAN PENAMBAHAN BAH AN BAKU TEPUNG BERAS MERAH BERDASARKAN ANALISIS DAYA TERIMA KONSUMEN by Rahmawati, Devi

    Published 2016
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  12. 12
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    Pengaruh Penggunaan Tepung Biji Kecipir (Psophocarpus Tetragonolobus L.) Sebagai Substitusi Tepung Beras Dalam Pembuatan Kue Apem Terhadap Kadar Protein Dan Daya Terima by Saputro, Dwi, , Pramudya Kurnia, STP., M.Agr

    Published 2016
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  13. 13
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    INOVASI OGURA CAKE DENGAN TEPUNG KETAN HITAM SEBAGAI BAHAN TAMBAHAN PRODUK by Sonri, Iman Soprianto

    Published 2017
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  14. 14
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    INOVASI PRODUK NUGGET IKAN DENGAN MENGGUNAKAN BAHAN TAMBAHAN UBI JALAR UNGU by Arinta Dwi Hermawati, -

    Published 2018
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  15. 15
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    Revitalizing Bites - Formulation of Low-budget Nutri Crackle Rusk for Empowering Pediatric Oncology Warriors by Bavatharani Rajasekar, S Kavya, K Preethi, Shiny Lizia Manohar, Julius S. Xavier, Supriya Velraja

    Published 2024
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  16. 16
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    INOVASI PRODUK ES CINCAU HIJAU DENGAN SAUS DARI TEPUNG BERAS DAN SIRUP MERAH TERHADAP DAYA TERIMA KONSUMEN by Faizal, Adam

    Published 2016
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  17. 17
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    ANALISIS DAYA TERIMA KONSUMEN PADA INOVASI PRODUK CHEESE CAKE MENGGUNAKAN BERAS MERAH by Waffa, Marytha Nur

    Published 2016
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  18. 18
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    Pengaruh Substitusi Tepung Kacang Hijau Terhadap WarnaDan Daya Terima Beras Analog Dari Tepung Talas by Palupi, Endah

    Published 2016
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  19. 19
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    Pengaruh Substitusi Tepung Ubi Jalar Oranye Pada Pembuatan Apem Ditinjau Dari Kadar Β-Karoten Dan Daya Terima by Khasanah, Lutfi Nurul, , Pramudya Kurnia, STP, M.Agr, , Eni Purwani, S.Si, M.Si

    Published 2016
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  20. 20
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    Pengaruh Substitusi Tepung Labu Kuning (Cucurbita Moschata) Terhadap Kadar Β-Karoten Dan Daya Terima Apem by Nurdinayanti, Sisna, Eni Purwani, Eni Purwani S.Si, M.Si, , Pramudya Kurnia, STP, MAgr

    Published 2016
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