日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:

The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition

黄原胶和羟丙基甲基纤维素在无麸质面包中的作用:一项关于物理特性、质地和营养成分的研究

Fetriyuna, Fetriyuna; Salma, Annisa Nur; Harlina, Putri Widyanti; Yarlina, Vira Putri; Purwestri, Ratna Chrismiari

Effects of Wet Extraction Parameters on Glucomannan Purity and Calcium Oxalate Reduction in Porang (Amorphophallus oncophyllus) Tuber Flour

湿法提取参数对魔芋(Amorphophallus oncophyllus)块茎粉中葡甘露聚糖纯度和草酸钙去除率的影响

Herawati, Heny; Arif, Abdullah Bin; Suparlan, Suparlan; Kusnandar, Feri; Agustinisari, Iceu; Widowati, Sri; Suhirman, Sintha; Misgiyarta, Misgiyarta; Bachtiar, Muchamad; Hernani, Hernani; Hamaisa, Atika; Marwati, Tri; Fetriyuna, Fetriyuna; Eris, Fitria Riany; Hastuti, Novitri

Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoke

烟熏咸蛋的研制及功能特性研究

Putri Widyanti Harlina, Tri Yuliana, Fetriyuna, Raheel Shahzad, Meihu Ma

Ready-to-use therapeutic/supplementary foods from local food resources: Technology accessibility, program effectiveness, and sustainability, a review

利用本地食物资源制备即用型治疗/补充食品:技术可及性、项目有效性和可持续性综述

Fetriyuna, Fetriyuna; Purwestri, Ratna Chrismiari; Jati, Ignasius R A P; Setiawan, Budhi; Huda, Syamsul; Wirawan, Nia Novita; Andoyo, Robi

Composite Flour from Indonesian Local Food Resources to Develop Cereal/Tuber Nut/Bean-Based Ready-to-Use Supplementary Foods for Prevention and Rehabilitation of Moderate Acute Malnutrition in Children

利用印尼当地食物资源制成的复合面粉,开发以谷物/块茎坚果/豆类为基础的即食型营养补充食品,用于预防和治疗儿童中度急性营养不良

Fetriyuna, Fetriyuna; Purwestri, Ratna Chrismiari; Susandy, May; Köhler, Realm; Jati, Ignasius Radix A P; Wirawan, Nia Novita; Biesalski, Hans-Konrad