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FOOD TECHNOLOGY FOR HALAL
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B. P. Nusantoro
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Search Results - FOOD TECHNOLOGY FOR HALAL
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FOOD TECHNOLOGY FOR HALAL
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1
Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties
by
N. A.M. Yanty
,
J. M.N. Marikkar
,
M. S. Miskandar
,
F. Van Bockstaele
,
K. Dewettinck
,
B. P. Nusantoro
Published 2017-03-01
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Article
2
Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points
by
B. P. Nusantoro
,
N. A.M. Yanty
,
D. Van de Walle
,
C. Hidayat
,
S. Danthine
,
K. Dewettinck
Published 2017-12-01
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B. P. Nusantoro
K. Dewettinck
2
N. A.M. Yanty
2
C. Hidayat
1
D. Van de Walle
1
F. Van Bockstaele
1
J. M.N. Marikkar
1
M. S. Miskandar
1
S. Danthine
1
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