Browsing IPBana by Author "Valentina, Sherly"

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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 ...