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Found 2 from your keywords: author=Farhani, Izzadini
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Optimization of Reverse Spherification Technique and its Impact on Physical a…
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Farhani, IzzadiniWardhana, Yohanes Raditya

Spherification is one of the molecular gastronomy technique commonly used to produce “false caviar”. There are several methods on spherification, one of them is reverse spherification. Reverse spherification technique is more versatile compared with basic technique. Reverse spherification was done by submerging a calcium-contained liquid in a sodium alginate bath. In this study, tomato juic…

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FS 19-010
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Effects of different drying methods on physicochemical properties of underuti…
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Farhani, Izzadini

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ix, 36 p. : ill. ; 28 cm.
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Call Number
664 Far e

Edition
-
ISBN/ISSN
-
Collation
ix, 36 p. : ill. ; 28 cm.
Series Title
-
Call Number
664 Far e