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Found 2 from your keywords: author="Catherine Angelica"
cover
Reformulation of Lipid Based Dairy Free Ready-to-use Complementary Food (RUCF…
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Catherine Angelica

Lipid-based dairy free RUCF is a ready to use complementary food made with local ingredients. The important quality of the RUCF is the nutrient composition and physicochemical properties, especially the oil separation and PV. With the problems encountered with oil separation in previous study about development of lipid-based dairy free RUCF, this study will reformulate the RUCF with adjuste…

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Call Number
FT 24-014
cover
Comparison Of Hydrolyzed Rice And Regular Rice On The Physicochemical And Sen…
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Catherine Angelica

Enzymatic hydrolysis can overcome the problem about the quality of the instant porridge. The process was divided into 3 steps, gelatinization, liquefaction, and saccharification. The glycosidic chain will be broken down by the amylase and turn the starch into a maltose and glucose that gives natural sweetness and better mouthfeel. Hydrolysis really depends on the temperature as the enzyme might…

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Call Number
EP FT-010