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Effect of Coagulants on the Yield and Quality of Chhana and Rasogolla
jahura begum
Asian Journal of Dairy and Food Research, 2019
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Development and Quality Evaluation of Value Added Food Products using Dehydrated Black Kokum(Garcinia indica)
International Journal of Scientific Research in Science, Engineering and Technology IJSRSET
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INFLUENCE OF DIFFERENT COAGULATION TEMPERATURE AND COAGULANTS ON CHEMICAL AND SENSORY QUALITIES OF PANEER
TJPRC Publication
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Changes on the Physical-Chemical Properties of Kue delapan Jam on Various Steaming Time
Sri Agustini
International Journal of Science and Engineering, 2014
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Quality Evaluation of Bakasang Processed with Variation of Salt Concentration, Temperature and Fermentation Time
feti fatimah
Pakistan journal of biological sciences : PJBS, 2017
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Pengaruh Penggunaan Fermentasi Dan Amoniasi Kulit Singkong Dalam Ransum Terhadap Pertambahan Bobot Tubuh Dan Konversi Pakan Pada Ternak Domba Jantan
Kusuma Adhianto
Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals), 2020
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Quality Assessment of Selected Commercial Brand of Chilli Powder in Banglades
SHOWKAT HOSSEN
MOJ Food Processing & Technology, 2016
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Preparation and Quality Evaluation of Baobab Fruits Pulp and Pineapple Blended Jam
Kate Bigson
2021
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Convective hot air drying and quality characteristics of bori: A traditional Indian nugget prepared from black gram pulse batter
Shrikant Swami
Journal of Food Engineering, 2007
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Characterization and Storage Stability Study of Guava and Mango Wood Smoked Induced Spiced Cultured Milk (Raita)
Arghya Chaudhuri
Journal of Food Technology Research, 2022
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Quality assessment of selected commercial brand of chilli powder in Bangladesh
Mokaddes Ali
MOJ Food Processing & Technology, 2016
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The Color Attribute Improvement of Dried Longans
Nanthaya Kengkhetkit
Nu International Journal of Science, 2009
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Pengaruh Penambahan Multi Nutrient Sauce Dalam Ransum Terhadap Kecernaan Bahan Kering Dan Bahan Organik Pada Domba
Yogi Ramdani
Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals), 2020
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A comparative quality evaluation study on traditional and modified Wahan Mosdeng (Pork Vorta): An ethnic pork product of Tripura
Pragati Hazarika
Journal of Entomology and Zoology Studies, 2022
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Quality Characteristics of Vacuum-Dried Gulbi Based on Temperature and Time
Khan Lee
Korean Journal of Food & Cookery Science, 2017
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Effect of Concentration of Ca ( Oh ) 2 , Type Ingredients Natural Preservatives on the Quality and Old Save Nira Kelapa
Rifda Naufalin
2019
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Pengaruh Perlakuan Fermentasi Dan Amoniasi Kulit Singkong Terhadap Nilai Kecernaan Bahan Kering Dan Bahan Organik Ransum Pada Domba Jantan
MUHTARUDIN MUHTARUDIN
Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals), 2020
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STANDARDIZATION AND QUALITY EVALUATION OF VALUE ADDED MOMOS INCORPORATED WITH COLOCASIA LEAVES POWDER AND RAGI FLOUR
Soumya Sucharita Sahoo
International Journal of Research and Analytical Reviews , 2024
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Physicochemical properties of tamarind and pineapple fruit pulps and powders
Dr. Md. Gulzarul Aziz
international food research journal, 2015
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Effect of ash gourd shreds on the shelf stability of kheer
bhushan meshram
International Journal of Chemical Studies
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The Effect of the Addition of Citrus Fruits Juice on The Physical and Chemical Characteristics of Sapodilla (Manikara zapota) Sliced Jam
Kesuma Sayuti
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
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EFFECT OF DRYING ON GINGER PASTE AND OPTIMIZATION OF EVALUATED QUALITY PARAMETERS OF DRIED GINGER PASTE
Javed Ali
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Improvement characteristics of curcuma tamarind traditional jamu by addition of thickening agent
Krishna Purnawan Candra
International Conference on Medicinal Plants. The Future of Medicinal Plants: From Plant to Medicine, 2010
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A Preliminary Study on the Use of Rice Husk-Based Smoke Powder for Meatball Preservatives
Hera desvita
Journal of Food Quality, 2022
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The effect of powdered spices formula on antioxidant activity and sensory quality of solid brem
baiq rien handayani
Food Research, 2021
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Effect of Adding Batak Onions (Allium chinense G. Don.) on Water Content and Ash Content of Mutton Meat Rendang
Nur Asmaq
Asian Journal of Advances in Agricultural Research
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Formulasi Serta Analisis Fisikokimia dan Organoleptik Tahu Sebagai Bahan Tambahan Dalam Pembuatan Brownies Kukus
Wendianing Putri Luketsi
Agroindustrial Technology Journal, 2020
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Effect of Bael (Aegle marmelos L.) Pulp Residue on Quality and Storability of Chicken Meatballs from Spent Layers
Dr. Dhananjoy Dhara
Journal of Dairying, Foods & Home Sciences, 2022
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Characteristic of isolated crude bromelain extract from cayenne pineapple crown in various drying temperature and its effect on meat texture
Siti Susanti
Food Research, 2021
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Standardization of recipes on chemical characteristics and storability of guava and papaya mixed fruit bar
Dr BRIJPAL Bisen
International Journal of Chemical Studies, 2020
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Karakteristik kimia serta organoleptik es krim dengan penambahan puree semangka (Citrullus lanatus Schard) dan ekstrak kayu secang (Caesalpinia sappan Linn)
Devi Dwi Siskawardani
Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
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Effect of processing conditions on chemical composition and consumer acceptability of cocoyam (colocasia esculentus) elubo
Adeoye Oyeyinka
Ukrainian Journal of Food Science, 2017
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Effect of Proteolytic Enzymes (Bromelain and Papain) on Sensory and Chemical Quality of Sukuti (an Indigenous Dried Meat Product of Nepal)
kabindra bhattarai
Himalayan Journal of Science and Technology, 2021
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The Influence of Waste of Pineapple’s Peel (Ananas Comosus (L) Merr) As The Source of Bromelain Enzyme to Increase Meat (Local Beef) Quality
Nur Alawiyah
Journal of Natural Sciences and Mathematics Research, 2017
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Effect of ratio of andaliman (Zanthoxylum acanthopodium) with garlic and aging time on the quality of sambal tuk tuk
Hotnida Sinaga
IOP Conference Series: Earth and Environmental Science, 2019
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