Showing 1 - 20 results of 33 for search '"noodles"', query time: 0.55s Refine Results
  1. 1
    Characteristics of Dry Noodles with the Addition of Different Fish Scales
    Subjects: “...dry noodles...”
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    Article
  2. 2
    KARAKTERISTIK INSTANT NOODLE DARI PATI JAGUNG TERMODIFIKASI
    by Lamria Mangunsong
    Published 2018-04-01
    Subjects: “...pati jagung, instant noodle, autoclaving-cooling dan heat moisture treatment(ac-hmt), elongasi...”
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    Article
  3. 3
    UJI DAYA TERIMA, KARAKTERISTIK FISIK, DAN MUTU GIZI MIE BASAH DENGAN SUBTITUSI TEPUNG KACANG MERAH (Phaseolus vulgaris L.)
    by Rizki Nurmalya Kardina, Andhini Eka S
    Published 2018-08-01
    Subjects: “...wet noodles...”
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    Article
  4. 4
    The Application of Encapsulated Gluten on Tapioca Wet Noodle Making Processing
    by Husniati Husniati, Siti Nurdjanah, Ryan Prakasa
    Published 2015-06-01
    Subjects: “...wet noodle...”
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    Article
  5. 5
    Noodle Waste As Substitute For Yellow Corn in Broiler Diet and Its Effect on Carcass Quality
    by Eko Widodo, Osfar Sjofjan, Akhmad Zaenal Wijaya
    Published 2012-02-01
    “...Experiment aimed to investigate the effect of noodle waste as corn substitute in broiler diet...”
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    Article
  6. 6
    PEMBUATAN TEPUNG KOMPOSIT DARI PATI GANYONG/ GARUT DAN TEPUNG LABU KUNING SEBAGAI BAHAN BAKU FLAT NOODLE - The Production of Composite Flour from Canna/Arrowroot Starch and Pumpkin Flour as Flat Noodle Ingredient
    by Novita Indrianti, Nok Afifah, Enny Sholichah
    Published 2019-06-01
    “...<p><em>Non wheat noodles like flat noodle require composite starch with high amylase content...”
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    Article
  7. 7
    The Use Social Media and Employee Performance in MSMEs Development: Glass Noodle Home Industry Manjung Indonesia
    “... on business development in the glass noodles Manjung Home Industry through employee performance. This research...”
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    Article
  8. 8
    Substitusi terigu dengan tepung jagung dan tapioka dalam pembuatan mie instan protein tinggi: kajian dari penambahan soy protein isolate (SPI) dan Na-alginat
    by Sukamto Sukamto, Jemi Arrohman, Sudiyono Sudiyono
    Published 2020-08-01
    Subjects: “...instant noodles...”
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    Article
  9. 9
    PEMBERDAYAAN MASYARAKAT MELALUI DIVERSIFIKASI OLAHAN DAUN KELOR
    Subjects: “...moringa noodles...”
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    Article
  10. 10
    Pengolahan Mie yang Difortifikasi dengan Ikan dan Rumput Laut sebagai Sumber Protein, Serat Kasar, dan Iodium
    Subjects: “...noodles...”
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    Article
  11. 11
    CITRA MEREK DAN KEPUTUSAN PEMBELIAN KONSUMEN : KASUS PADA PRODUK MIE INSTAN
    by Gianada Mawar DiKha Laras, Egi Firmanyah
    Published 2019-02-01
    Subjects: “...Brand Image, Purchase Decision, Instant Noodle...”
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    Article
  12. 12
    The Capability of Cinnamon as an Off-Flavor Masking Agent for Spirulina platensis enriched Food Product
    by Wahdan Fitriya, Khusnul Alfionita
    Published 2018-12-01
    Subjects: “...dried noodles...”
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    Article
  13. 13
    MIE KAYA SERAT SEBAGAI PRODUK UNGGULAN DAN UPAYA EKSPLORASI UMBI-UMBIAN UNTUK PENINGKATAN SUMBER DAYA ALAM LOKAL (Fiber Rich Noodles Products As A Industrial Leading and Exploration Natural Resources For Local Improvement)
    “...="font-family: Times New Roman,serif;"><span style="font-size: x-small;"><em>Noodles is one food...”
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    Article
  14. 14
    MIE DARI TEPUNG KOMPOSIT (TERIGU,GEMBILI (Dioscorea esculenta), LABU KUNING) DAN PENAMBAHAN TELUR
    by Rosida STP, MP, Rizky Dwi W
    Published 2013-02-01
    “...<p>Noodles is a very popular food product which is liked by many people. The rare of wheat as a raw...”
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    Article
  15. 15
    PREDIKSI PERMINTAAN PRODUK MIE INSTAN DENGAN METODE FUZZY TAKAGI-SUGENO
    by Ahmad Bahroini, Andi Farmadi, Radityo A Nugroho
    Published 2016-10-01
    “...In the A minimarket, instant noodles are sold to consumers is not constant every day. So often a...”
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    Article
  16. 16
    EFEKTIVITAS PEMANFAATAN SAMPAH MERANG PADI (Oryza sativa} SEBAGAI PENGAWET MIE TIAW BASAH
    by Yulia Yulia
    Published 2017-07-01
    “...Abstract: Effectiveness Of Rice Straw Waste As Wet Tiaw Noodle Preservative. One of common food...”
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    Article
  17. 17
    PENGEMBANGAN PRODUK OLAHAN TEPUNG SAYURAN DI DESA SINDON KECAMATAN NGEMPLAK KABUPATEN BOYOLALI
    “... of starchy vegetables, then trained the skill of making a wet noodle, instant noodles, crackers and biscuits...”
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    Article
  18. 18
    Tepung Ikan Petek (Leiognathus equulus) sebagai Aditif Protein pada Mi Kering Labu Kuning (Cucurbita moschata D.)
    by Meda Canti, Sherly Apryani, Diana Lestari
    Published 2020-12-01
    “...±1,22% (dry basis/db).    ABSTRACT Dried noodle is a daily consumed food from wheat flour...”
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    Article
  19. 19
    Pengaruh Beberapa Jenis Talas (Xanthosoma sp) dan Bahan Fortifikasi Pangan dalam Pembuatan Mie
    by Wilsa Hermianti, Silfia Silfia
    Published 2011-12-01
    “...<p><em>Noodle is a food product processed from wheat flour is very popular among many people...”
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    Article
  20. 20
    WISATA KULINER SEBAGAI PENUNJANG PARIWISATA DI PULAU BELITUNG
    by Kania Ratnasari, Levyda Levyda, Giyatmi Giyatmi
    Published 2020-12-01
    “..., namely otak-otak, soup gangan, pempek, ketam isi, Belitung noodles and Belitung suto. Other culinary...”
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    Article
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