Search Results - Herly Evanuarini

Texture Properties, Water Activity, Emulsion Stability, and Microstructure of Beef Sausage with the Addition of Papaya Peel Flour by Herly Evanuarini, Agus Susilo, Premy Puspitawati Rahayu

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Effect of Aloe Vera Powder as a Fat Replacement on The Quality of Reduced fat Mayonnaise by Mozza Indira Sylvani, Herly Evanuarini, Premy Puspitawati Rahayu

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Comparison of the Bioactive Properties of Honey Proteins from Floral Sources in Indonesia by Firman Jaya, Herly Evanuarini, Edy Susanto, Aldyon Restu Azkarahman

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Quality of Color, Moisture Content, Water Activity and pH Marshmallow Gelatin Candy with Addition of Skim Milk by Dedes Amertaningtyas, Wahid Kurniawan, Khothibul Umam Al Awwaly, Herly Evanuarini, Eny Sri Widyastuti, Dewi Masyithoh

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Optimizing Rambak Cracker Production: Evaluating the Influence of Different Drying Methods on Protein, Fat, and Organoleptic Properties by Dedes Amertaningtyas, Sintiya, Amalia Dzulhaj Mutia Kalle, Riki Abdilah, Herly Evanuarini, Eny Sri Widyastuti, Feri Eko Hermanto, Rischa Amalia Saleha

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Effects of the Commercial Yogurt Starter on the pH, aw, TPC, TotalBacteria of Lactic Acid, Yeast Mold Numbers and Organoleptic inFermented Sausages by Agus Susilo, Aris Sri Widati, Herly Evanuarini, Mulia Winirsya Apriliyani, Premy Puspitawati Rahayu, Dewi Septi Ayuning Tyas, Raihan Rafly, Ananda Diah Pramudita

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