Physicochemical properties of post laying hen breast meat thawed using various methods

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FOOD RESEARCH , vol. 6 , pp. 170-177

Functional properties comparison of hide buffalo gelatin and commercial bovine gelatin as clarifying agent for the tropical fruit juice

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IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE (ISSN: 17551307) , vol. 803

Physicochemical properties of steak made of post laying hen breast meat thawed using various methods

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IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE (ISSN: 17551307) , vol. 803

Antioxidant status, nutrition facts, and sensory of spinach extract fortified wet noodles

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FOOD RESEARCH , vol. 5 , pp. 266-273

The changes in the antioxidant activities, total phenol, curcumin and hedonic quality of first and second brewing spiced drinks

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IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE (ISSN: 17551307) , vol. 443

Physicochemical and Sensory Characteristics of Green Coconut (Cocos nucifera L.) Water Kefir

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INTERNATIONAL JOURNAL OF FOOD STUDIES , vol. 9 , pp. 346-359

The characteristics of nata-de guava (Syzygium samarangense) with certain interaction on the proportion of sprout extract (Phaseolus vulgaris) and sucrose

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IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE (ISSN: 17551307) , vol. 292

Moisture content, protein, crude fiber and antioxidant activity of cookies with boiled papaya leaf

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IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE (ISSN: 17551307) , vol. 292

Chemical structure, comparison antioxidant capacity and separation antioxidant of hen, duck and quail egg white protein hydrolysate

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IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE (ISSN: 17551307) , vol. 102

Inhibitory activity of cashew apple (Anacardium Occidentale) extract marinade on the meat total bacterias

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CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE (ISSN: 2347467X) , vol. 6 , pp. 106-112