1.Physicochemical characteristics of donuts from composite flour (modified sukun, sweet poultry, mocaf, saga seeds)

作　　者：N Sanjaya ;M Nurminah ;T Karo-Karo

出　　处：IOP Conference Series: Earth and Environmental Science. 2021 ;713(1).doi:10.1088/1755-1315/713/1/012035

出版社：IOP Publishing

文章 ID：1031793053

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2.The effect of addition natural preservatives from jackfruit wood during storage on pH, total microbes, taste and colour of palm oil sap

作　　者：T S Elvina ;M Nurminah ;T Karo-Karo

出　　处：IOP Conference Series: Earth and Environmental Science. 2020 ;454(1).doi:10.1088/1755-1315/454/1/012105

出版社：IOP Publishing

文章 ID：1031420725

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3.The effect of maturity level on pH, total soluble solid, protein and fat content of asam gelugur ( Garcinia atroviridis) from North Sumatera

作　　者：M Nurminah ;E Julianti ;T Karo-Karo

出　　处：IOP Conference Series: Earth and Environmental Science. 2020 ;454(1).doi:10.1088/1755-1315/454/1/012106

出版社：IOP Publishing

文章 ID：1031420726

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4.Physicochemical and sensory characteristics of egg roll from composite flour (mocaf, breadfruit flour, orange sweet potato flour, breadfruit starch, and orange sweet potato starch)

作　　者：Z Fahiera ;M Nurminah ;T Karo-Karo

出　　处：IOP Conference Series: Earth and Environmental Science. 2021 ;782(3).doi:10.1088/1755-1315/782/3/032080

出版社：IOP Publishing

文章 ID：1032583893

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5.Physicochemical characteristics of food bar from composite flour (modified breadfruit, purple sweet potato, mocaf, and saga seeds)

作　　者：A Fadhlan ;M Nurminah ;T Karo-Karo

出　　处：IOP Conference Series: Earth and Environmental Science. 2021 ;782(3).doi:10.1088/1755-1315/782/3/032081

出版社：IOP Publishing

文章 ID：1032583894

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6.Sensory characteristics of sweet bread from the flour of minor tubers fermented with fungi and bacteria as flour composite flour

作　　者：R Aprilianty ;T Karo ;Ridwansyah

出　　处：IOP Conference Series: Earth and Environmental Science. 2021 ;782(3).doi:10.1088/1755-1315/782/3/032089

出版社：IOP Publishing

文章 ID：1032583902

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7.Effect of ratio of oyster mushroom with straw mushroom and the type of filling flour on the quality of natural seasoning

作　　者：R Simanungkalit ;T Karo-Karo ;I Suhaidi

出　　处：IOP Conference Series: Earth and Environmental Science. 2021 ;782(3).doi:10.1088/1755-1315/782/3/032090

出版社：IOP Publishing

文章 ID：1032583903

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8.Application of heat transfer equations during unsteady-state condition to Indonesian cooked fermented soybean (Tempeh) in boiling and during cooling period

作　　者：E Yusraini ;T Karo-Karo

出　　处：IOP Conference Series: Earth and Environmental Science. 2021 ;782(3).doi:10.1088/1755-1315/782/3/032097

出版社：IOP Publishing

文章 ID：1032583910

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9.The use of konjac flour as gelatine substitution in making panna cotta

作　　者：F Y E B Karo ;H Sinaga ;T Karo

出　　处：IOP Conference Series: Earth and Environmental Science. 2021 ;782(3).doi:10.1088/1755-1315/782/3/032106

出版社：IOP Publishing

文章 ID：1032583919

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检索条件:"( ( 高级检索(( ((AU:(("T Karo")))) )) ) )"

	T Karo-Karo	7篇
	M Nurminah	5篇
	T Karo	2篇
	A Fadhlan	1篇
	E Julianti	1篇

	E Yusraini	1篇
	F Y E B Karo	1篇
	H Sinaga	1篇
	I Suhaidi	1篇
	N Sanjaya	1篇
	R Aprilianty	1篇
	R Simanungkalit	1篇
	Ridwansyah	1篇
	T S Elvina	1篇
	Z Fahiera	1篇