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Now showing items 21-25 of 25
Volatile patterns of different papaya (Carica papaya L.) varieties
(Vereinigung für Angewandte Botanik, 2010)
The aim of this research was to study the diversity of papaya volatiles in different cultivars and new breeding lines. Sensory evaluations have been conducted by hedonic, rank and profile analysis. The volatiles were ...
Pemahaman dan Pemanfaatan Teknologi Pangan Secara Bijaksana dalam Upaya Pemberdayaan Pangan Rakyat
(Sekretariat Komisi PSE/APP-KAJ, bekerjasama dengan LDD-KAJ, Komisi PSE/KWI, 2006-09)
Utilization of ripe nutmeg husk (Myristica sp.) as the main ingredient on spice blend powder
(Agriculture Publishing House, 2003-10)
Nutmeg’s kernel and mace has been known widely as spices. Nutmeg husk that is the largest part of nutmeg fruit, however, is almost remaining as waste. Nutmeg husk has a different character of flavor comparing to nutmeg ...
Polikondensasi Azeotropik Asam Laktat Menjadi Poli Asam Laktat Sebagai Bahan Baku Kemasan
(Pusat Teknologi Bahan Industri Nuklir, BATAN, 2006)
Poli asam laktat (PLA) telah mulai dikenal sebagai bahan pengemas pangan karena memiliki ciri yang baik, seperti ciri mekanik, transparansi, keamanan, dan biodegradabilitas. Polikondensasi azeotropik asam laktat telah ...