Shelf life evaluation of formulated cookies from Hanjeli (Coix lacryma-jobi L.) and Moringa leaf flour (Moringa oleifera)
Hanjeli (Coix lacryma-jobi L.) and moringa leaf (Moringa oleifera) remain underutilised
despite their high nutritional value for food. In the present research, cookies made from …
despite their high nutritional value for food. In the present research, cookies made from …
Nutrient Content, Organoleptic Quality, and Shelf Life of Sagon Substitute From Lindur (Bruguiera gymnorrhiza L.) and Soybean Flour (Glycine max L.), as an …
DN Afifah, YPA Ningrum, T Syahidah, N Nuryanto… - Frontiers in …, 2022 - frontiersin.org
Lindur (Bruguiera gymnorrhiza L.) fruit as a mangrove species has not been widely
developed. However, the combination of lindur fruit functional food with soybean flour has …
developed. However, the combination of lindur fruit functional food with soybean flour has …
Technological properties, shelf life and consumers' acceptance of high-fibre cookies prepared with juice processing by-products
High dietary fibre cookies were manufactured from non-wheat (triticale, spelt and rye) flours
with apple, beetroot and pumpkin pomace powders added as natural colourants. Cookies …
with apple, beetroot and pumpkin pomace powders added as natural colourants. Cookies …
[HTML][HTML] Прогнозирование срока годности кондитерских изделий в условиях ускоренного хранения: обзор предметного поля
НБ Кондратьев, ОС Руденко, МВ Осипов… - Хранение и …, 2022 - cyberleninka.ru
Введение. Определение срока годности пищевых продуктов является длительной,
сложной и трудоемкой задачей. Закономерности изменений качества в условиях …
сложной и трудоемкой задачей. Закономерности изменений качества в условиях …
[PDF][PDF] Pendugaan Umur Simpan Snack Bar Pisang Dengan Metode Arrhenius Pada Suhu Penyimpanan Yang Berbeda (Estimation of Banana Snack Bar Shelf Life …
Snack bar pisang merupakan makanan ringan yang terbuat dari pisang dan tepung pisang
mentah, berbentuk batang dan dikonsumsi sebagai camilan. Informasi umur simpan produk …
mentah, berbentuk batang dan dikonsumsi sebagai camilan. Informasi umur simpan produk …
Pendugaan Umur Simpan Saus Tomat Homemade Menggunakan Model Arrhenius pada Suhu Penyimpanan Berbeda
NWP Meikapasa, KG Pravitri… - Jurnal …, 2024 - journal.universitasbumigora.ac.id
Produk saus tomat homemade memiliki keunggulan karena komposisi yang bisa dipastikan
minim kandungan zat kimia berbahaya. Namun, sebagaimana produk olahan lainnya …
minim kandungan zat kimia berbahaya. Namun, sebagaimana produk olahan lainnya …
Efecto de la proporción de harina de tarwi (Lupinus mutabilis) y pajuro (Erythrina edulis) en la aceptabilidad sensorial de galletas en estudiantes universitarios
WJ Cruz Victorio - 2024 - dspace.unitru.edu.pe
El presente trabajo de investigación tuvo como objetivo evaluar el efecto de la proporción
de harina de tarwi (Lupinus mutabilis) y pajuro (Erythrina edulis) en la aceptabilidad …
de harina de tarwi (Lupinus mutabilis) y pajuro (Erythrina edulis) en la aceptabilidad …
[PDF][PDF] Mango kernel oil as a fat replacer in Nankhatai cookies
H Gurjar, JD Raj - The Pharma Innovation Journal SP-11 (3), 2022 - researchgate.net
Nankhatai cookies are a popular round, dome-shaped baked dessert. Nankhatai cookies
are most commonly baked until crisp. Nankhatai cookies were developed by replacing the …
are most commonly baked until crisp. Nankhatai cookies were developed by replacing the …
[PDF][PDF] BIBLIOTECA DE AGROPECUARIAS
BC Victorio - 2024 - dspace.unitru.edu.pe
El presente trabajo de investigación tuvo como objetivo evaluar el efecto de la proporción
de harina de tarwi (Lupinus mutabilis) y pajuro (Erythrina edulis) en la aceptabilidad …
de harina de tarwi (Lupinus mutabilis) y pajuro (Erythrina edulis) en la aceptabilidad …
Quality variations and shelf life predictive modeling of moon cake.
D Liu, P Chen, P Zang, N Xu, J Chen, W Liu, W Zhao… - 2022 - cabidigitallibrary.org
Abstract Changes in the sensory, physicochemical, microbiological characteristics of space
moon cake were monitored during storage at 4, 22, 37 or 47° C. The zero-order or first-order …
moon cake were monitored during storage at 4, 22, 37 or 47° C. The zero-order or first-order …