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Publications by P. Haryanti
Effect of pH and Temperature on Browning Intensity of Coconut Sugar and Its Antioxidant Activity
Food Research
Food Science
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Effects of Different Levels of Refined Cane Sugar and Unrefined Coconut Palm Sugar on the Survivability of Lactobacillus Acidophilus in Probiotic Ice Cream and Its Sensory and Antioxidant Properties
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Kinetics of Temperature Effect on Antioxidant Activity, Phenolic Compounds and Color of Iranian Jujube Honey
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Effect of Sprouting on Anthocyanin, Antioxidant Activity, Color Intensity and Color Attributes in Purple Sweet Potatoes
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Effect of pH, Temperature, and Inhibitors on Autolysis and Catalytic Activity of Bovine Skeletal Muscle Mu-Calpain.
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