RP2U

Repositori Publikasi Penelitian Universitas Syiah Kuala

Data Publikasi Buku Belum Ada!!

1. Pemanfaatan Tepung Porang (Amorphophallus Oncophyllus) Sebagai Penstabil Emulsi M/A dan Bahan Penyalut pada Mikrokapsul Minyak Ikan. http://journal.ipb.ac.id/index.php/jurnaltin/issue/view/18832017
2. Application of modified breadfruit (Artocarpus altillis) starch by Octenyl. Succinic Anhydride (OSA) to stabilize fish and microalgae oil emulsions. http://www.ifrj.upm.edu.my/ifrj-2017-24-issue-6.html2017
3. Kombinasi Pati Sukun Termodifikasi Osa (Octenyl Succinic Anhydride) dan Lesitin Sebagai Penstabil Emulsi Minyak dalam Air. http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/issue/view/1239/showToc2017
4. Exploration of breadfruit, jicama, and rice starches as stabilizer in food emulsion. http://ijaseit.insightsociety.org/2016
5. Pengaruh Jenis Bunga Dan Waktu Pemetikan Terhadap Sifat Fisikokimia dan Aktivitas Antibakteri Minyak Atsiri Bunga Kenanga (Cananga odorata). http://jurnal.unsyiah.ac.id/TIPI/issue/view/7562016
6. Lipid Oxidation in Oil-In-Water Emulsion: A Mini Review. http://www.jurnal.unsyiah.ac.id/TIPI/article/view/30512015
7. The influence of the dryingmethods on the stabilization of fish oil microcapsules:comparison of spray granulation, spray drying & freezedrying. http://www.journals.elsevier.com/journal-of-food-engineering/2011
8. Microencapsulation of fish oil by spray granulation andfluid bed film coating. http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1750-38412010
9. Production of proteinases by psychrotrophic bacteria inraw milk stored at low temperature. http://www.diaa.asn.au/publications/australian-journal-of-dairy-technology2003