Search Results - "taste"

Trial by Farce A Dozen Medieval French Comedies in English for the Modern Stage

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Pengaruh Penambahan Tepung Kacang merah pada Pembuatan Mie Basah Terhadap Komposisi Proksimat dan Daya Terima. by Sulistyowati, Erna, , Eni Purwani, S.Si., M.Si, , Pramudya Kurnia, STP, M.Agr

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Pengaruh Penambahan Tepung Daging Bekicot (Achatina Fulica) dalam Pembuatan Mie Basah Terhadap Komposisi Proksimat dan Daya Terima by Cahyaningrum, Nindya Martha, , Pramudya Kurnia, STP, M.Agr, , Rusdin Rauf, S.TP., M.P

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Pengaruh Substitusi Tepung Daging Ikan Gabus (Ophiocephalus Striatus) Terhadap Nilai Proksimat Dan Tensile Strength Mi Kering by Anggarini, Novi Hidayah, , Eni Purwani, S.Si., M.Si, , Fitriana Mustikaningrum, S.Gz, M.Sc

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Kadar Protein Dan Sifat Organoleptik Es Krim Tape Sukun Dengan Penambahan Sari Kacang Kedelai Dan Ubi Ungu Sebagai Pewarna Alami by SAFITRI, Ita, , Dra. Aminah Asngad, M.Si

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Aktivitas Antioksidan Dan Uji Organoleptik Minuman HerbalEkstrak Tanaman Krokot (Portulaca oleracea L.) Dengan Variasi Penambahan Daun Stevia Dan Kelopak Bunga Rosella by Fitriani, Eka Wahyu, , Dra. Suparti M,Si

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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

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Uji Organoleptik Kue Stik Dari Kombinasi Tepung Terigu Dan Tepung Gayam Dengan Perbandingan Berbeda by TRIWIRAT SAPUTRI, AYUK, , Dra. Hj. Suparti, M.Si, , Siti Chalimah, Dr. Mpd

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Pengaruh Perbedaan Konsentrasi Perendaman Larutan Na Sitrat Terhadap Perubahan Berat Setelah Pemasakan Dan Daya Terima Nasi Jagung by Dewati, Iput, , Fitriana Mustikaningrum, S.Gz., M.Sc, , Pramudya Kurnia, STP., M.Agr

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INOVASI PRODUK CINCAU HIJAU DENGAN KUAH JAHE DALAM UPAYA MENINGKATKAN KETAHANAN PANGAN LOKAL by Hidayat, Irsan

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FORMULASI ABON IKAN LELE DUMBO (Clarias gariepinus) DAN RUMPUT LAUT (Eucheuma cottoni) RENDAH KALORI by Rania Nisrina Hanifah, -

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ANALISIS PENGARUH PERSEPSI WISATAWAN AKAN BAHAN TAMBAHAN PANGAN TERHADAP MINAT BELI TAHU DI KABUPATEN SUMEDANG by Syahrul Ramadhan, -

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Importance of Cooking Methods and Their Effects on Food and Nutrition by Uzma Fasih, Arshad Shaikh

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Passeggiando per la Federico II

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Prosodic Theory and Practice

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Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study by Shiori Tanaka, Daisuke Yoneoka, Aya Ishizuka, Megumi Adachi, Hitomi Hayabuchi, Toshihide Nishimura, Yukari Takemi, Hisayuki Uneyama, Haruyo Nakamura, Kaung Suu Lwin, Kenji Shibuya, Shuhei Nomura

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Oral health practices and self-reported adverse effects of E-cigarette use among dental students in 11 countries: an online survey by Mohammed Nasser Alhajj, Sadeq Ali Al-Maweri, Morenike O. Folayan, Esam Halboub, Yousef Khader, Ridwaan Omar, Abdullah G. Amran, Ola B. Al-Batayneh, Asja Celebić, Sanja Persic, Humeyra Kocaelli, Firas Suleyman, Abdulaziz A. Alkheraif, Darshan D. Divakar, Abdulbaset A. Mufadhal, Mohammed A. Al-Wesabi, Wadhah A. Alhajj, Mokhtar A. Aldumaini, Saadika Khan, Thiyezen A. Al-Dhelai, Ahmed Shaher Alqahtani, Ali H. Murad, Joseph E. Makzoumé, Shivani Kohli, Tareq A. Ziyad

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Investigation of acute and sub-chronic oral toxicity and effects of Allium ascalonicum L. extract on Triton WR1339-induced hyperlipidemia on Swiss albino mice by Duyen Thi My Huynh, Tran Huynh, Minh-Ngoc T. Le, Huynh Nhu Mai

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Invisible contaminants and food security in former coal mining areas of Santa Catarina, Southern Brazil by Graziela Dias Blanco, Rafael Barbizan Sühs, Escarlet Brizola, Patrícia Figueiredo Corrêa, Mari Lucia Campos, Natalia Hanazaki

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Prospective study on health-related quality of life, oral mucositis and oral health on during treatment of head and neck cancer by Charlott Karlsson, Niklas Bohm, Jessica Skoogh Andersson, Caterina Finizia, Annica Almståhl

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