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检索条件"机构=Study Program of Postharvest Technology"
4 条 记 录,以下是1-10 订阅
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The effect of curing and leaves cutting in longterm storage of shallot  3
The effect of curing and leaves cutting in longterm storage ...
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3rd International Conference on Agricultural Engineering for Sustainable Agriculture Production, AESAP 2019
作者: Kusmali, M. Ahmad, U. Darmawati, E. Postharvest Technology Study Program Graduate School Ipb University Bogor Indonesia Mechanical and Biosystem Engineering Department Ipb University Bogor Indonesia
Shallot is important as one of the spices for cooking various foods, as raw materials for the food industry, and as one of the ingredients for Indonesian traditional herbs. postharvest handling is needed to extend its... 详细信息
来源: 评论
Effect of the formulation of fermented white corn flour and glutinous rice flour on the quality of instant cream soup powder  2
Effect of the formulation of fermented white corn flour and ...
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2nd International Conference on Agriculture and Rural Development, ICARD 2020
作者: Pratiwi, N.A. Rahmawati, R. Maulani, R.R. Hunaefi, D. Saputra, D. Muhandri, Tj Food Technology Program Faculty of Food Technology and Health Sahid University Jl Prof. Dr. Supomo Nomor 84 Jakarta Selatan12870 Indonesia Study Program of Postharvest Technology School of Life Science and Technology Institut Teknologi Bandung Food Science and Technology Department Faculty of Agriculture Technology IPB University Bogor Indonesia Department of Food Technology Bina Nusantara University Jakarta Indonesia
Cream soup is a product that is quite popular as a breakfast menu, a hot appetizer, a warm meal during cold weather, and a snack. The purpose of this research was to study the characteristics of instant cream soup pow... 详细信息
来源: 评论
The Effect of Curing and Leaves Cutting in Longterm Storage of Shallot
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IOP Conference Series: Earth and Environmental Science 2020年 第1期542卷
作者: M Kusmali U Ahmad E Darmawati Postharvest Technology Study Program Graduate School IPB University Bogor Indonesia Mechanical and Biosystem Engineering Department IPB University Bogor Indonesia
Shallot is important as one of the spices for cooking various foods, as raw materials for the food industry, and as one of the ingredients for Indonesian traditional herbs. postharvest handling is needed to extend its...
来源: 评论
Effect of the formulation of fermented white corn flour and glutinous rice flour on the quality of instant cream soup powder
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IOP Conference Series: Earth and Environmental Science 2021年 第1期715卷
作者: N A Pratiwi R Rahmawati R R Maulani D Hunaefi D Saputra Tj Muhandri Food Technology Program Faculty of Food Technology and Health Sahid University Jl Prof. Dr. Supomo Nomor 84 Jakarta Selatan 12870 Study Program of Postharvest Technology School of Life Science and Technology Institut Teknologi Bandung Food Science and Technology Department Faculty of Agriculture Technology IPB University Bogor Department of Food Technology Bina Nusantara University Jakarta
Cream soup is a product that is quite popular as a breakfast menu, a hot appetizer, a warm meal during cold weather, and a snack. The purpose of this research was to study the characteristics of instant cream soup pow...
来源: 评论