Author: Nuri Andarwulan, Lilis Nuraida, Siti Madanijah, Hanifah N. Lioe, Zulaikhah ABSTRACT Free glutamate has been known as flavor enhancer. […]
Author: Purwiyatno Hariyadi ABSTRACT Food security exists when all people, at all times, have physical and economic access to sufficient,
Author: Awaliyatus Sholihah, Purwiyatno Hariyadi, and Eko Hari Purnomo ABSTRACT The objectives of this study was to obtain a relationship
By: Purwiyatno Hariyadi ( Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, LPPM,IPB,Bogor) ABSTRACT Pentingnya ketahanan pangan telah lama disadari
By: Santi Dwi Astuti (Program Studi Ilmu dan Teknologi Pangan Universitas Jenderal Soedirman,Purwokerto) Nuri Andarwulan ( Southeast Asian Food and Agricultural Science and
By: Nur Aini (Program Studi Ilmu dan Teknologi Pangan Universitas Jenderal Soedirman,Purwokerto) Purwiyatno Hariyadi ( SEAFAST Center IPB; Departemen Ilmu dan Teknologi Pangan
Author: Kusumaningrum, H. D., Suliantari and Dewanti-Hariyadi, R ABSTRACT A total of 125 samples, consisting of 40 samples of chicken cuts,
Author: Nur Aini;Purwiyatno, H. ABSTRACT Maize-starch in conventional form is limited in use because of it’s physically properties, e.g. highly
Author: Nuri Andarwulan;Ratna Batari;Diny Agustini Sandrasari;Bradley Bolling;Hanny Wijaya ABSTRACT Extracts from 11 vegetables of Indonesian origin were screened for flavonoid
Author: Nur Aini;Purwiyatno Hariyadi;Tien R. Muchtadi;Nuri Andarwulan ABSTRACT The uses of white corn in Indonesia’s food industries are still limited.
