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2.609  Articles
1 of 262 pages  |  10  records  |  more records»
Indonesia termasuk negara pengkonsumsi mi terbesar di dunia. Selma ini, mi diproduksi dari tepung gandum. Namun untuk mengurangi ketergantungan terhadap impor gandum, perlu dicari alternatif lain sebagai bahan baku mi. Penggunaan tepung jagung dalam pembu... see more

Halal hard shell capsules are importantly needed by Indonesian consumers, who are predominantly Muslim, to substitute mostly used and commercially available products made from non-halal ingredients such as gelatin. The objective of this study is to prepar... see more

Xanthan gum is an extracellular polysaccharide produced by a pure culture of Xanthomonas campestris through the fermentation process of carbohydrate sources in controlled conditions. These conditions must be carefully evaluated to obtain an optimal combin... see more

ABSTRACT The purpose of this research work was to develop oral sustained release matrix tablets using the combination of HPMC 4000 cps (methocel K4M CR) and xanthan gum (3:1), in order to probe the effect of these polymers on release mechanism from matrix... see more

Indonesia termasuk negara pengkonsumsi mi terbesar di dunia. Selma ini, mi diproduksi dari tepung gandum. Namun untuk mengurangi ketergantungan terhadap impor gandum, perlu dicari alternatif lain sebagai bahan baku mi. Penggunaan tepung jagung dalam pembu... see more

Indonesia termasuk negara pengkonsumsi mi terbesar di dunia. Selma ini, mi diproduksi dari tepung gandum. Namun untuk mengurangi ketergantungan terhadap impor gandum, perlu dicari alternatif lain sebagai bahan baku mi. Penggunaan tepung jagung dalam pembu... see more

The purpose of this study was to determine the pasting properties of modified canna starch produced with heat moisture treatment (HMT) and addition of xanthan gum (XG) for gluten free bread. This research used a Factorial Randomized Completely Design with... see more

The objective of the experiment was to examine the capabilities of composite flour (i.e. corn flour and wheat flour) and xanthan gum in breadmaking. Breads were produced using mixture of wheat and corn flour at varios ratio with addition of xanthan gum at... see more

Modification of Canna starch through heat-moisture treatment (HMT) and gum xanthan (GX) treatment was conducted to improve the disadvantage of natural Canna starch in order to expand its usage in food industry, especially for bakery products. The research... see more

1 of 262 pages  |  10  records  |  more records»