The Quality of Low Fat Mayonnaise Using Banana Peel Flour as Stabilizer
Evanuarini, H, Susilo, A
Published in IOP conference series. Earth and environmental science (01.04.2020)
Published in IOP conference series. Earth and environmental science (01.04.2020)
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Journal Article
Viscosity, fat content, total acidity, and antioxidant capacity of reduced-fat mayonnaise made with Watermelon (Citrullus lanatus) rind flour as stabilizer
Evanuarini, H, Amertaningtyas, D, Utama, D T
Published in IOP conference series. Earth and environmental science (01.06.2021)
Published in IOP conference series. Earth and environmental science (01.06.2021)
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Journal Article
Physicochemical characteristics of egg white powder using Lactobacillus bulgaricus
Azizah, N F N, Evanuarini, H, Widyastuti, E S
Published in IOP conference series. Earth and environmental science (01.04.2022)
Published in IOP conference series. Earth and environmental science (01.04.2022)
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Journal Article
Study of the structure and characterization of membranes reinforced with CuO-NPs/Graphene Oxide using bacterial cellulose extracted from Sargassum sp. for water nanofiltration system
Yanuhar, U, Evanuarini, H, Musa, M, Suryanto, H, Maulana, J, Wardani, N P, Machfuda, D R, Caesar, N R
Published in IOP conference series. Earth and environmental science (01.04.2024)
Published in IOP conference series. Earth and environmental science (01.04.2024)
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Journal Article
Applications of potato flour nanoparticles in functional meatballs
Evanuarini, H., Susilo, A., Yanuhar, U., Kurniawati, A.D.
Published in Food Research (Online) (12.09.2024)
Published in Food Research (Online) (12.09.2024)
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Journal Article
Chemical Quality and Amino Acid Profile of Liver Nuggets Using Different Flours
Amertaningtyas, D, Evanuarini, H, Apriliyani, MW
Published in IOP conference series. Earth and environmental science (01.04.2022)
Published in IOP conference series. Earth and environmental science (01.04.2022)
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Journal Article