Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Farida Nur Yuliati
The Physicochemical Characteristics of Whey Dangke Fermentation Powder at Various Levels of Carrageenan and Drying Time
Jurnal Ilmu-Ilmu Peternakan
Characteristics of Feather Protein Concentrates Hydrolyzed Using Bacillus Subtilis FNCC 0059
OnLine Journal of Biological Sciences
Biochemistry
Agricultural
Genetics
Molecular Biology
Biological Sciences
Related publications
The Quality Characteristics of Camel Sausage Formulated With Different Levels of Whey Protein Powder
International Journal of Environment, Agriculture and Biotechnology
Physicochemical and Interfacial Behavior of Demineralized Acid Whey
Journal of Engineering and Applied Sciences
Engineering
Figure 24: Buffering Time at Various Steady and Oscillating Power Levels.
Effects of Wasabi (Wasabia Japonica Matsum) on the Physicochemical Characteristics of Baechu Kimchi During Fermentation
Journal of the Korean Society of Food Science and Nutrition
Nutrition
Food Science
Dietetics
Evaluation of Drying Characteristics of Waste Gypsum Powder by Permeation Test of Heated Air
JAPANESE JOURNAL OF MULTIPHASE FLOW
Drying Characteristics of Rhubarb Cubes at Low Temperature
Technological Features of Neutralizers in Curd Whey Fermentation
Processes and Food Production Equipment
Gelling Properties of Myofibrillar Protein–soy Protein and K-Carrageenan Composite as Affected by Various Salt Levels
International Journal of Food Properties
Food Science
Whey Powder, Ι-Carrageenan, and Fat Interactions and Their Influence on Instrumental Texture and Sensory Properties of Turkey Meat Sausage Using a Mixture Design Approach
International Journal of Food Properties
Food Science
