RP2U

Repositori Publikasi Penelitian Universitas Syiah Kuala

1. KIMIA FISIKA. 2014

1. Total phenolics, flavonoids and antioxidant activity of banana pulp and peel flours : influence of variety and stage of ripeness.. http://www.ifrj.upm.edu.my/19%20(03)%202012/(35)%20IFRJ%2019%20(03)%202012%20Azhar.pdf2012
2. Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits. http://www.sciencedirect.com/science/journal/03088146/129/2 ; http://www.sciencedirect.com/science/article/pii/S03088146110062612011
3. Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents. http://www.ingentaconnect.com/content/apl/cijf/2011/00000062/00000004/art00015 ; http://informahealthcare.com/toc/ijf/62/42011
4. The use of principal component and cluster analysis to differentiate banana peel flours based on starch and dietary fiber components. http://europepmc.org/articles/PMC38190672010
5. Physicochemical Properties of Banana Flour as Influenced by Variety and Stage of Ripeness: Multivariate Statistical Analysis. http://www.davidpublishing.org/journals_info.asp?jId=1285 ; http://lib.cqvip.com/qk/89601X/201001/33005572.html2010
6. Physicochemical properties of banana peel flour as influenced by variety and stage of ripeness: multivariate statistical analysis. http://www.ajofai.info/Abstract/Physicochemical%20properties%20of%20banana%20peel%20flour%20as%20influenced%20by%20variety%20and%20stage%20of%20ripeness%20multivariate%20statistical%20analysis.pdf ; http://www.ajofai.info/view3.asp?sYear=2010&sCode=AFA2010
7. Application of multivariate statistical techniques for differentiation of ripe banana flour based on the composition of elements. http://informahealthcare.com/doi/pdf/10.1080/096374808026093682009
8. Differentiation of ripe banana flour using mineral composition and logistic regression model. http://www.ifrj.upm.edu.my/volume-16-2009.html2009
9. Assessment of physical properties of ripe banana flour prepared from two varieties: Cavendish and Dream banana. http://www.ifrj.upm.edu.my/16%20(2)%202009/08-%20IFRJ-2008-143%20Azhar%20Malaysia%20done%202nd%20proof.pdf ; http://www.ifrj.upm.edu.my/volume-16-2009.html2009
10. Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles. http://www.tandfonline.com/doi/full/10.1080/096374809031835032009
11. Utilization of green banana flour as a functional ingredient in yellow noodles. http://www.ifrj.upm.edu.my/16%20(3)%202009/10%5B1%5D%20Saifullah.pdf ; http://www.ifrj.upm.edu.my/volume-16-2009.html2009
12. The use of principle component and cluster analysis to differentiate banana pulp flours based on starch and dietary fiber components. http://informahealthcare.com/doi/pdf/10.1080/096374809031562442009
13. Utilization of banana peel as a functional ingredient in yellow noodle. http://www.ajofai.info/Abstract/Utilization%20of%20banana%20peel%20as%20a%20functional%20ingredient%20in%20yellow%20noodle.pdf ; http://www.ajofai.info/view3.asp?sYear=2009&sCode=AFAI&sType=JOURNAL&sVolume=2&sNumber=03&sMonth=JULY2009

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