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Now showing items 11-20 of 23
Tantangan dan perspektif penaganan keamanan pangan segar
(IPB (Bogor Agricultural University), 2009)
Angka Kecukupan Gizi Vitamin larut Lemak
(IPB (Bogor Agricultural University), 2004)
Carotenoid Content, Physicochemical, and Sensory Qualities of Deep-Fried Carrot Chips As Affected by Dehydration/Rehydration, Antioxidant, and Fermentation
(IPB (Bogor Agricultural University), 2001)
Carrot slices were subjected to one of the following experiments prior to deep-frying: (A) dehydration/ rehydration, (B) soaking in different antioxidants, and (C) fermentation with/without blanching. There were no significant ...
Indeks Massa Tubuh dan Gaya Hidup Kaitannya dengan Skor Kesehatan dan Kemampuan Kognitif Usia Lanjut di Kota Depok
(IPB (Bogor Agricultural University), 2007)
Penanganan Produk Seafood di Ritel Modern
(IPB (Bogor Agricultural University), 2010)
Changes in Carotenoid, Physicochemical and Sensory Values of Deep-Fried Carrot Chips During Storage
(IPB (Bogor Agricultural University), 2003)
Effects of Moisture Content of Carrot Slices on The Fat Content, Carotenoid Content, and Sensory Characteritics of Deep-Fried Carrot Chips
(IPB (Bogor Agricultural University), 2010)
ABSTRACT: Our objective was to develop a reduced-fat deep-fried carrot chip. Moisture contents ofthe carrot slices were altered, and fat uptake and quality parameters were measured. Decreasing moisture content of carrot ...
Sensory Acceptability of a Deep-Fried Carrot Chip Product as Evaluated by American and Southeast Asian Consumer Panels
(IPB (Bogor Agricultural University), 2001)
Prospek Pasar & Kiat Pemasaran Produk Pangan Organik
(IPB (Bogor Agricultural University), 2006)
PRP Food Safety System
(IPB (Bogor Agricultural University), 2009)