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Found 100185 Document(s) match with the query 9999920518334
Modifikasi Pati Tepung Beras secara Kimia dengan Metode Ikat Silang Fosfat untuk Memperbaiki Sifat Fungsionalnya sebagai Bahan Pembuatan Gluten-free Rice Cookies = Chemical Modification of Starch Rice Flour Using Phosphate Cross Linking Method to Improve Its Functional Properties as a Material for Making Gluten-free Rice Cookies
Author : Alma Alviana, author
Call Number : S-pdf
Collection Type : UI - Skripsi Membership
Location : Universitas Indonesia Library
Efek Modifikasi Pati Melalui Metode Ikat Silang terhadap Swelling Power dan Daya Cerna Pati Beras sebagai Bahan Dasar Mie Bebas Gluten = Effect of Starch Modification Through the Cross-Linking Method on Swelling Power and Digestibility of Rice Starch as Basic Ingredients for Gluten-Free Noodles
Author : Inayatil Baqy, author
Call Number : S-pdf
Collection Type : UI - Skripsi Membership
Location : Universitas Indonesia Library
Roti Jagung Rendah Kalori dan Bebas Gluten melalui Modifikasi Heat Moisture Treatment (HMT) dan Aditif Hidrokoloid Pengganti Gluten = Low-Calorie and Gluten-free Cornmeal Bread through Heat Modified Moisture Treatment (HMT) and the Addition of Hydrocolloids as Gluten Subtitute
Author : Nada Putri Hanifah, author
Call Number : S-pdf
Collection Type : UI - Skripsi Membership
Location : Universitas Indonesia Library
Studi pembuatan dan uji sensori cookies sehat bebas produk hewani, gluten dan gula sederhana = Manufacturing study and sensory testing of healthy cookies free of animal products, gluten and simple sugar
Author : Timothy Kennedy, author
Call Number : S-pdf
Collection Type : UI - Skripsi Membership
Location : Universitas Indonesia Library
Uji hedonik dan analisis zat gizi cookies menggunakan tepung ikan, tepung mocaf, dan substitusi tepung daun kelor sebagai alternatif jajanan non terigu berprotein tinggi = Hedonic test and nutrient analysis of cookies using fish flour mocaf flour and substitution of moringa flour as an alternative snack non wheat high protein
Author : Sumayyah, author
Call Number : S68778
Collection Type : UI - Skripsi Membership
Location : Universitas Indonesia Library
Pengaruh Modifikasi Ikat Silang pada Tepung Pati Kentang terhadap Sifat Fungsional dan Daya Cerna In Vitro serta Aplikasinya sebagai Bahan Dasar Pembuatan Mi Bebas Gluten = Effect of Cross-Linking Modification on Functional and In Vitro Digestibility Properties of Potato Starch Flour and Its Application for Gluten-Free Noodles
Author : Sylvina Pratisiwi, author
Call Number : S-pdf
Collection Type : UI - Skripsi Membership
Location : Universitas Indonesia Library
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