Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch

por Sumardiono, Siswo, Jos, Bakti, Pudjihastuti, Isti, Yafiz, Arvin M., Rachmasari, Megaria, Cahyono, Heri
Publicado 2021

Physicochemical properties of novel artificial rice produced from sago, arrowroot, and mung bean flour using hot extrusion technology

por Sumardiono, Siswo, Jos, Bakti, Antoni, Muhammad Fariz Zakly, Nadila, Yusrina, Handayani, Noer Abyor
Publicado 2022

Alginate/κ-Carrageenan-Based Edible Films Incorporated with Clove Essential Oil: Physico-Chemical Characterization and Antioxidant-Antimicrobial Activity

por Prasetyaningrum, Aji, Utomo, Dani P., Raemas, Al Farrel A., Kusworo, Tutuk D., Jos, Bakti, Djaeni, Mohammad
Publicado 2021