Results 71 to 80 of about 557,546 (202)
Kajian Penerimaan Konsumen terhadap Produk “Koteja” Kopi dengan Tambahan Bahan Berkhasiat
Jurnal Teknologi dan Industri Pertanian Indonesia, 2014 This study aimed to asses effect of different efficacious materials and types of sugar on consumer acceptance of “Koteja” (coffee with addition of sea cucumber and ginger) based on organoleptic tests (taste, aroma, and color) and to determine the most ...
Kurnia Harlina Dewi +4 more
doaj +1 more source
, 2010 Welcome! Herein you will find the recipes from the CAFE 2010 evening classes and a little bit more. Mexican soul food (Gloria Fernandez), Philippine cuisine (Betsy Engle), German pastries (Angela Dirks-Eicken), zucchini and chicken in all forms and ...
Munsell, Marsha, Ulz, June
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Different sources of sucrose in water kefir fermentation [PDF]
Brazilian Journal of Food TechnologyKefir is a functional drink with potential market growth and several beneficial properties to the human body such as intestinal microbiota balance and anti-inflammatory properties.
Ana Luíza Barbosa de Carvalho Lima +3 more
doaj +1 more source
Association between brown sugar intake and decreased risk of cancer in the Amami islands region, Japan. [PDF]
Asia Pac J Clin Nutr, 2023 Miyamoto K +10 more
europepmc +1 more source
Effects of external carbon sources on the quality and volatile components of kiwi wine
Shipin yu jixieObjectiveIn order to optimize the fermentation process of kiwi wine and improve its overall quality, the effects of different exogenous carbon on its quality and volatile components were compared.MethodsSelected sucrose, glucose, maltose, brown sugar ...
HUANG Xiaolan +4 more
doaj +1 more source
Peningkatan Mutu Gula Tumbu Melalui Metode Sulfitasi Dalam Laboratorium [PDF]
, 2010 A. Sutowo Latief, Rizal Syarief, Bambang Pramudya, Muhadiono, in this paper explain that the reseach was aimed to increase of brown sugarcane (gula tumbu) quality by sulphitation method in laboratory eksperimetal, supposed the result fulfils the first ...
Muhadiono, M. (Muhadiono) +2 more
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Elaboração e caracterização de doce de coco adicionado de diferentes concentrações de rapadura
Revista Verde de Agroecologia e Desenvolvimento Sustentável, 2015 A rapadura é o produto sólido obtido da concentração do caldo da cana-de-açúcar, muito procurada pelos consumidores, sendo sua utilização na elaboração de doces uma boa alternativa econômica para seu aproveitamento.
Luan Pedro Melo Azerêdo +3 more
doaj +1 more source
PENGARUH BIAYA KUALITAS TERHADAP PRODUK CACAT PADA TIGA JAYA SUKABUMI [PDF]
, 2018 The research aims at knowing the influence of quality cost toward defectiveness product that consist of prevention cost and assessment cost. The research conducted at Tiga Jaya Sukabumi, which was processing industry of coconut palm became brown sugar ...
Nuraeni, Sopia
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