Search Results - "taste"

The relation of dietary status with demographic and anthropometric variables and with some health affecting risk factors in people of Southeastern Iran: A population based study (K... by Hamid Najafipour, Farzaneh Abdollahi, Mojgan khatibi, Raheleh Amirzadeh

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Capsaicinoids, Polyphenols and Antioxidant Activities of <i>Capsicum annuum</i>: Comparative Study of the Effect of Ripening Stage and Cooking Methods by Mansor Hamed, Diganta Kalita, Michael E. Bartolo, Sastry S. Jayanty

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Fashion Meets Socialism: Fashion industry in the Soviet Union after the Second World War by Gronow, Jukka

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Figuring the Past Period Film and the Mannerist aesthetic by Vidal, Belén

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Shakespeare im Spiegelkabinett Zur produktiven Vielfalt seiner Rezeption

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Chemistry of Ozone in Water and Wastewater Treatment by von Sonntag, Clemens

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Human Bondage in the Cultural Contact Zone Transdisciplinary Perspectives on Slavery and Its Discourses (Volume 2)

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The Indigenous-led regional development inDelanggu and Juwiring Districts of Indonesia throughthe design approach of "Flowering of the Total Person" / Pandu Purwandaru, Toufiq Panj... by Pandu, Purwandaru, Toufiq Panji, Wisesa, Teddy M., Darajat

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A preliminary study on the selection of self-heating elements in self-heating pads for instant tuna packaging / Nur Syukriah Ab Rahman ... [et al.] by Ab Rahman, Nur Syukriah, Mohd Razali, Nur Ellyliana, Tuan Zainal Abidin, Tuan Muhammad Sadiq Zafran, Abd Rahman, Nur Syazwani, Mohamed Tap, Fatahiya, Derahman, Aishah, Mustafa, Iswaibah

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Kadar Protein Dan Organoleptik Yoghurt Jagung Dengan Penambahan Konsentrasi Starter Dan Madu Yang Berbeda by Prastiani, Desi, , Dra. Hj. Suparti, M.Si

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Aktivitas Antioksidan Teh Daun Alpukat (Persea americana Mill) Dengan Variasi Teknik Dan Lama Pengeringan by Sari, Mei Ambar, , Dr. Nanik Suhartatik, S.TP., M.P

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Pengaruh Variasi Konsentrasi Starter Dan Lama Fermentasi Terhadap Kualitas Dan Total Keasaman Yoghurt Sari Biji Sirsak Dengan Pewarna Alami Sari Kulit Buah Manggis by Liyana, Dwi Anik, , Dra. Suparti, M.Si

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Aktivitas Antioksidan Dan Sifat Organoleptik Teh DaunKelor Dengan Variasi Lama Pengeringan Dan Penambahan Kayu Manis Serta Cengkeh Sebagai Perasa Alami by Indriyani, Eka Datik, , Dra. Aminah Asngad, M.Si

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Kadar Protein Dan Asam Total Dadih Susu Kambing Etawa Dengan Variasi Penutup Dan Lama Fermentasi by Lestari, Muji, , Dra. Titik Suryani, M.Sc

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Inovasi Es Krim Tape Sukun Dengan Penambahan Sari Koro Pedang Dan Bit Sebagai Pewarna Alami by Majidah, Amanda, , Dra. Aminah Asngad, M.Si

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Aktivitas Antioksidan Sirup Kombinasi Ekstrak KulitManggis Dan Daun Sirsak Dengan Penambahan VariasiKonsentrasi Gula Pasir by Larasati, Ika, , Dra. Aminah Asngad, M.Si

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Pemanfaatan Ekstrak Batang Siwak (Salvadora persica) sebagai Larutan Kumur dengan Penambahan Ekstrak Jeruk Nipis dan Stroberi by Bawazier, Sabrina, , Dra. Aminah Asngad, M.Si

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Aktivitas Antioksidan, Kadar Glukosa Dan OrganoleptikMinuman Instan Daun Binahong (Anredera cordifolia)Dengan Variasi Pemanis Alami by Umikasih, Siti, , Dra. Titik Suryani, M.Sc

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Aktivitas Antioksidan Seduhan Teh Daun Alpukat Dengan Variasi Penambahan Daun Mint Dan Daun Stevia by Testiningsih, Riski Farama, , Dr. Nanik Suhartatik, S.TP., M.P

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Aktivitas Antioksidan Minuman Herbal Rambut Jagung Dengan Variasi Kondisi Dan Lama Perebusan by Ismiati, Erna Retno, , Dr. Nanik Suhartatik, S.TP., M.P

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