Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties
Yanty, N. A.M., Marikkar, J. M.N., Miskandar, M. S., Van Bockstaele, F., Dewettinck, K., Nusantoro, B. P.
Published in Grasas y aceites (Sevilla) (01.03.2017)
Published in Grasas y aceites (Sevilla) (01.03.2017)
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Journal Article
Glycerolysis-interesterification of chicken-palm stearin blend: effect of solvent and chicken stearin to palm stearin ratio
Sari, D A, Ningsih, D S, Nusantoro, B P, Setyaningsih, W, Hidayat, C
Published in IOP conference series. Earth and environmental science (01.05.2019)
Published in IOP conference series. Earth and environmental science (01.05.2019)
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Journal Article
Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points
Nusantoro, B. P., Yanty, N. A.M., Van de Walle, D., Hidayat, C., Danthine, S., Dewettinck, K.
Published in Grasas y aceites (Sevilla) (01.10.2017)
Published in Grasas y aceites (Sevilla) (01.10.2017)
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Chemical and Sensory Properties of Mentik Grompol and Sembada Merah Cooked Rice’s : The Effect of Storage Method
Apriyati, E, Wismono, E N, Indrasari, S D, Purwaningsih, H, Kristamtini, Djaafar, TF, Rahardjo, A P, Nusantoro, B P, Ambarsari, I, Andriana, Y
Published in IOP conference series. Earth and environmental science (01.06.2024)
Published in IOP conference series. Earth and environmental science (01.06.2024)
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