Browsing by Author "Valentina, Sherly"
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Effect of time temperature and amylose content of rice on the color and texture of rice-based emergency canned food
Syamsir, Elvira | Suhartono, Maggy T. | Valentina, Sherly (2007)Rice-Based Emergency Canned Food (RB-ECF) was made from rice and chicken as the main ingredients. The product was made to meet the required daily energy level of 2100 kcal to be able to be consumed directly in emergency ... -
Effect of Time-Temperature Schedule and Amylose Content of Rice on Color and Texture of Rice-based Emergency Canned Food
Syamsir, Elvira | T. Suhartono, Maggy | Valentina, Sherly (2010)Rice-Based Emergency Canned Food (RB-ECF) was made from rice and chicken meat as a main ingredients. It was produced to fulfill the required daily energy level (2100 kcal) and consumed directly in emergency condition. The ... -
Effect of Time-Temperature Schedule and Amylose Content of Rice on Color and Texture of Rice-based Emergency Canned Food
Syamsir, Elvira | Suhartono, Maggy Thenawidjaja | Valentina, Sherly (2009)Rice-Based Emergency Canned Food (RB-ECF) was made from rice and chicken meat as a main ingredients. It was produced to fulfill the required daily energy level (2100 kcal) and consumed directly in emergency condition. The ...