Browsing IPBana by Author "Dede Robiatul Adawiyah"
Now showing items 1-5 of 5
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Characterization of arenga starch in comparison with sago starch
Dede Robiatul Adawiyah | Tomoko Sasaki | Kaoru Kohyama (2013) -
Fat hydrolysis in a food model system : effect of water actuvity and glass transition
Dede Robiatul Adawiyah | Soewarno T. Soekarto | Purwiyatno Hariyadi (2012) -
Method Validation of Alkyl Parabens Content in Soy-sauce
Dias Indrasti | Hanifah Nuryani Lioe | Taufik | Dede Robiatul Adawiyah (2012-12) -
Pangan Fungsional dari Umbi Suweg (Amorphophallus Campanulatus Bl.) dan Umbi Garut (Maranta Aryndinaceae L.) : Kajian Daya Hipokolesterolemik dan Indeks Glisemiknya
Didah Nur Faridah | Endang Prangdimurti | Dede Robiatul Adawiyah (2008-10)Pangan fungsional adalah pangan atau ingredien pangan yang memiliki manfaat kesehatan disamping manfaat gizi utamanya. Diet pender ita diabetes dapat dikontrol dengan pangan fungsional yang bermanfaat untuk menekan peningkatan ... -
Penentuan Umur Simpan dan Pengembangan Model Diseminasi Dalam Rangka Percepatan Adopsi Teknologi Mi Jagung bagi UKM
Nurheni Sri Palupi | Feri Kusnandar | Dede Robiatul Adawiyah | Dahrul Syah (2014-03-26)Technology of corn noodle, both processed from 100% corn flour and substitution of wheat flour (by corn flour), was developed by previous researchers but it has not been tested to be applied to the community. The objectives ...