The Development of Coconut Plant-Based Milk with Addition of Different Chocol…

Edition

-

ISBN/ISSN

EP037

Collation

44 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-028

Product Development, Sensory Testing, and Physicochemical Properties of Drink…

Edition

-

ISBN/ISSN

EP036

Collation

39 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-027

Sensory Profiling Of “Ultra Milk Susu Stroberi” And Other Strawberry Flav…

Edition

-

ISBN/ISSN

EP034

Collation

88 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-025

Utilization of Alternative Sweeteners on Honey Lychee Moringa Tea

Edition

-

ISBN/ISSN

EP028

Collation

40 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-019

Effect of different yeast strain to the sensory characteristics of coconut fl…

Edition

-

ISBN/ISSN

EP022

Collation

44 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-013

The Effect of the Utilization of Lavender (Lavandula angustifolia) and Butter…

Currently, snacking has become a daily staple food as Indonesians consume more snacks compared to proper meals. Cereal bars have been well-known as a convenient snack that is easy to prepare and can be consumed anywhere. Given the current trend for cereal bars, ingredients that could produce a palatable cereal bar with sufficient nutritional content must be taken into account so the needs of…

The Utilization of Cocoa Bean Shell Waste as a Replacer of Natural Cocoa Powd…

Cocoa bean shell waste is a byproduct of cocoa processing that has potential applications in a variety of industries including food and beverage, agriculture, and wastewater treatment. Cocoa bean shell waste contains a high concentration of antioxidants and has been investigated as an ingredient in foods such as cakes and brownies. As a result, the report focuses on the utilization of cocoa …