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Found 2 from your keywords: author="Wiranegara, Hans"
cover
Effectm of Rice Bran Hydrolysates on Thermal Degradation of Anthocyanins of P…
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Wiranegara, HansChristina, Josephine

Thermal degradation of the anthocyanin is a significant issue for the food industries; yet heat treatment is one of the most widely used methods to preserve and extend the shelf life of foods. The stability of anthocyanin can be improved and co-pigmentation is a prominent strategy to improve the stability of anthocyanin through complex formation. Rice bran hydrolysates (RBH) is the product of p…

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Call Number
FS 19-008
cover
Production process of wheat flour at PT. Sriboga Flour Mill, Semarang
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Wiranegara, Hans

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x, 36 p. : ill. ; 30 cm.
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Call Number
658.5 Wir p

Edition
-
ISBN/ISSN
-
Collation
x, 36 p. : ill. ; 30 cm.
Series Title
-
Call Number
658.5 Wir p