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2.963  Articles
1 of 297 pages  |  10  records  |  more records»
Frozen snacks innovation is a food that is currently in trend and has a great opportunity to be developed.  Referring to the Jakarta State University community service program 2020-2024 it is directed at 4 (four)  focus activities, namely: Educa... see more

Frozen snacks innovation is a food that is currently in trend and has a great opportunity to be developed.  Referring to the Jakarta State University community service program 2020-2024 it is directed at 4 (four)  focus activities, namely: Educa... see more

Enteropathy caused by ingestion contaminated with bacteria causes morbidity and mortality in many countries. Several bacteria, including Salmonella typhi and Bacillus cereus, have been reported to cause food poisoning. Cucumis sativus is useful for humans... see more

All types of bivalves have the potential to produce pearls. Pearls can be produced naturally and cultivated. In cultured pearls, pearl sac are obtained from saibo (slices of another bivalve mantle) that which come from pallial zone. This study wants know ... see more

Koi fish (Cyprinus carpio haematopterus) is one type of ornamental fish. Koi fish that have beautiful colors and shapes and bright can be high selling value. Color is one of the reasons for ornamental fish demand by the community. Koi fish can not produce... see more

Abstract  Bakery product innovation is a food that is currently a trend and has a great opportunity to be developed. Another goal is to trigger the productivity of the household culinary business, which is mostly practiced by housewives in Benda... see more

ABSTRACTThe aim of current community service is to empower Indonesian women living in Australia in knowledge of multicultural education and care in a multicultural context. The problems faced by Indonesian women living in Australia are very complex, start... see more

Penelitian ini dilakukakan untuk menganalisi kualitas donat dengan berbagai metode pembuatandengan metode Straight dough, Taiwanese/Boiled dough dan Japanese Dough terhadap aspek volume,bentuk, warna kulit, pori, warna remah, tekstur, rasa, aroma dan ting... see more

Penelitian ini bertujuan untuk mempelajari pengaruh lama pengeringan terhadap kualitas butter cake  mangga kweni kering pada aspek warna, aroma, rasa, dan tekstur. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Program Studi Pendidikan Ta... see more

1 of 297 pages  |  10  records  |  more records»