Filter by

  • Publication Year
  • Availability
  • Attachment
  • Collection Type
    See More
  • General Material Designation
    See More
  • Location
    See More
  • Language
Found 4 from your keywords: subject="viscosity"
cover
The Effect of Hypromellose Type and Concentration on Drug Release and Layerin…
Comment Share
Andrea Benita Wiguna

Diabetes mellitus (DM) is a metabolic disease where insulin production and/or action is defective, leading to a chronic high blood sugar level (hyperglycemia), in which the highest type is type 2 diabetes mellitus (T2DM). Some of the pharmacological treatments are metformin and sitagliptin where the combination treatment of them provides more effects compared to the monotherapy. An imported…

Edition
-
ISBN/ISSN
-
Collation
-
Series Title
-
Call Number
PHA 24-002
cover
Assessing the Effect of Various Concentrations of Sample X on Rinse-Off Formu…
Comment Share
Vanesha Gabriel Mardiva

Rinse-off hair and body care products are essential for maintaining the health and hygiene of hair and skin, formulated with surfactants to cleanse and improve appearance. Some of these products contain ingredients that provide humectants, emollients, conditioning agents, et cetera, which modify the fundamental functions of the products. However, the current formulations of these products o…

Edition
-
ISBN/ISSN
-
Collation
-
Series Title
-
Call Number
PHA 24-012
cover
comparative Analysis of Stabilizers in Recombined Chocolate Milk Products: Ef…
Comment Share
Leander Gunawan Rustani

This study explores the impact of stabilizers (guar gum, gellan gum, locust bean gum, carrageenan) on the appearance,viscosity, and sensory evaluation of recombinant chocolate milk. Through viscosity measurements and sensory evaluations, it aims to understand how stabilizers influence sensory and physical characteristics for product development. In the quest for superior dairy products, man…

Edition
-
ISBN/ISSN
-
Collation
-
Series Title
-
Call Number
EP FT-029
cover
The Effects of Different Stabilizers on Physical and Sensorial Properties of …
Comment Share
Stefany Tan

The instant soft-serve ice cream is developed as a new product with comparable ingredients and more convenient processing compared to the conventional ice cream. Obtaining the suitable formulation becomes one of the difficulties in order to produce the desirable texture and flavor. The stabilizers are commonly used to aid this issue. Therefore, this paper aimed to determine the effects of d…

Edition
-
ISBN/ISSN
-
Collation
-
Series Title
-
Call Number
FT 23-008