Bukti Hadir Posted on September 25, 2022 by suparmi Study on the quality of natural flavor powder made from shrimp waste (Terindeks Scopus) Fortification of Rebon Shrimp Protein Hydrolysate (Acetes erythraeus) in Sago Flour as a Nutritious Food
Koresponden Posted on September 17, 2022 by suparmi Utilization ofBiang Fish Flour (Ilisha elongata) as an Enrichment Material for Sago Noodles Nutrient Value Processing of Gelatin from the Skin of Pangasius hypopthalmus Using Papain Enzyme The potential of hydrolyzed, concentrated, and isolated protein from Acetes erythraeus as natural antioxidant Study of The Making of Hydrolizate Protein Powder of Rebon Shrimp as a food nutrition enhancement ingredient Characteristics of Amplang (Indonesian Traditional Snack) Fortified Rebon Shrimp (Mysis relicta) Protein Concentrate Production and Characteristics of rebon shrimp (Mysis relicta) protein hydrolysate with different concentration of papain enzymes Study on the quality of natural flavor powder made from shrimp waste (Terindeks Scopus) Fortification of Rebon Shrimp Protein Hydrolysate (Acetes erythraeus) in Sago Flour as a Nutritious Food
