Ima Wijayanti, M.Si, M.Si

Biography

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Chemical and microbiological characterization of katsuobushi after boiling and fermentation treatment and its application for flavor enhancer

PROCEEDING 6TH ISNPINSA" SCIENCE AND ITS APPLICATION FOR PRODUCTIVE AND …, 0

Authors: U Amalia, L Rianingsih, I Wijayanti

0 cited

Soluble asian sea bass bone bio‐calcium: characteristics, bioavailability across caco‐2 cells and fortification into apple juice

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, 0

Authors: I Wijayanti, S Benjakul, J Saetang, T Prodpran, P Sookchoo

0 cited

Komposisi proksimat, sifat sensori, dan pendugaan masa simpan sambal ikan bete-bete

SAINTEK PERIKANAN: INDONESIAN JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY 18 (2), 0

Authors: A Asnani, I Indriani, A Husni, N Ekantari, S Suadi, I Wijayanti

0 cited

Textural, rheological and sensorial properties of mayonnaise fortified with asian sea bass bio‐calcium

JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY, 0

Authors: I Wijayanti, T Prodpran, P Sookchoo, N Nirmal, B Zhang, A Balange, ...

0 cited