Results 131 to 140 of about 13,400 (211)

FORMULASI FOOD BAR BERBASIS TEPUNG UBI JALAR UNGU DAN PISANG AGUNG (Musa paradisiaca Formatypica) MASAK [PDF]

, 2018
Advance in food technology can produce practical food products which are easy to consume. Food Bar is practically product, contain a high-calorie and usually made from a mixture of rich nutrient food using binder to form it into solid and compact.
Diniyah, Nurud, Kurniasari, Putri Gita, Nurhayati, Nurhayati   +2 more
core   +1 more source

Karakteristik mutu fisik, kimia dan umur simpan beras analog dari campuran tepung ubi jalar ungu, jagung dan sagu

Agrointek
Flours made from a mixture of purple sweet potato, corn, and sago have potential use in producing analog rice. The desired analog rice should contain good nutritional value, bioactive components, and have a long shelf life.
Feri Kusnandar, Faleh Setia Budi, Dias Indrasti, Nur Annisa, Kezia Grace Abraham, Azizah Tsaniya Fasya, Yane Regiyana, Slamet Budijanto   +7 more
doaj   +1 more source

KAJIAN KARAKTERISTIK ORGANOLEPTIK DAN FISIKOKIMIA COOKIES KOMBINASI TEPUNG TERIGU TEPUNG MILLET MERAH DAN TEPUNG UBI JALAR UNGU [PDF]

, 2013
Tujuan dari penelitian ini adalah untuk mengetahui formula substitusi tepung milet merah dan tepung ubi jalar ungu yang tepat untuk menghasilkan cookies yang dapat diterima (acceptable).
KUSUMA, RIZAL DARMA
core  

Kadar beta karoten dan warna kue apem berbahan dari komposit tepung ubi jalar ungu dan tepung jagung

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Purple sweet potato and corn flours are considered promising composite alternatives to rice flour in traditional bakery products due to their higher nutritional value and potential to enhance product appearance.
Salwa Danella Atiqoh Fauziyyah, Pramudya Kurnia, Fitriana Mustikaningrum   +2 more
doaj   +1 more source

Vender/Grower and Crop/Product Survey for Santa Fe and Albuquerque Growers' Markets 1996 and 1998 [PDF]

Marketing,
Dickerson, George W.
core   +1 more source

Effect of fertilizer on biochemical composition, and antioxidant properties of white‑fleshed sweet potato (Ipomoea batatas L.) flour. [PDF]

BMC Chem
Tegegn DF, Belachew HZ, Efa DA, Mamo SA.
europepmc   +1 more source

Isolation, identification and quantification of phenolic acids, flavonoids and anthocyanins based on different particle fractions of purple-fleshed sweet potato flour for utilization as industrial applications. [PDF]

Food Chem X
Azeem M, Ashfaq K, Tahir H, Rehman AU, Tariq W, Qureshi TM, Yasir M, Rehman MAU, Amir RM, Azam MT, Mohamed Ahmed IA, Walayat N, Kourouma V.   +12 more
europepmc   +1 more source

ORGANOLEPTIC AND CRISPNESS OF PURPLE SWEET POTATO, SOYBEAN FLOUR, AND REDKIDNEY BEAN FLOUR FLAKES

, 2019
Risma Rahmatunisa, Ratih Kurniasari
openaire   +1 more source

Mapping Sweet Potato Global Research for Sustainable Food Systems: A Bibliometric Perspective. [PDF]

Foods
Rincón-Cervera MÁ, López-Arana S, Costa de Camargo A, Guil-Guerrero JL, de Las Heras-Roger J, Díaz-Romero C.   +5 more
europepmc   +1 more source

Comparison of quality characteristics among 20 sweet potato varieties. [PDF]

Sci Rep
Luo K, Zhang J, Li X, Chen J, Zhu J, Li Y.   +5 more
europepmc   +1 more source