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38.655  Articles
1 of 3.867 pages  |  10  records  |  more records»
The purpose of this study is to analyze and compare the sensory quality of chocolate mousses made from two kinds of chocolate, namely compound and couverture. This study was conducted in the Pastry Laboratory, Culinary Arts Study Program, Faculty of Engin... see more

Pantai Mekar Village, which is located in Muara Gembong sub-district, Bekasi Regency, has a variety of superior local food ingredients, one of which is milkfish. However, the village community still did not have the awareness and skills to make milkfish a... see more

The objective of this study was to learn the effect of black rice flour substitution on white bread processing to consumer acceptance, covering aspects of external (volume and skin color), and aspects of internal (skin character, crumb color, flavor, tast... see more

AbstractThe aim of this research is to determine the effect of substituting tofu waste flour in the production of dried Farfalle on consumers’ acceptance. This research was conducted in Pastry and Bakery Laboratory in Vocational of Culinary Education, Sta... see more

The program aimed at improving the skills of housewives and Posyandu cadres in Benda Baru Village,  South Tangerang Regency in the form of training in making healthy snacks based on fishery waste in the  form of shrimp shells, which is a communi... see more

Benda Baru Village, located in Pamulang sub-district, South Tangerang, has the potential for local food ingredients in the form of cassava which is generally processed simply for own consumption or sold as a home-based business. This simple processing cau... see more

The program aimed at improving the skills of housewives and Posyandu cadres in Benda Baru Village,  South Tangerang Regency in the form of training in making healthy snacks based on fishery waste in the  form of shrimp shells, which is a communi... see more

AbstractThis study aims to study the effect of the length of the time of final fermentation (final proofing) in making Japanese Milk Bread. This research was conducted at the Cake and Bread Laboratory of the Catering Education Study Program, Jakarta State... 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

1 of 3.867 pages  |  10  records  |  more records»