Rifqi Ahmad Riyanto
Rifqi Ahmad Riyanto
Department of Food Technology, Faculty of Agriculture, University of Sultan Ageng Tirtayasa
Verified email at untirta.ac.id
Title
Cited by
Cited by
Year
Effect of Fermented Modified Potato Starches to Low-fat Yogurt
E Nikitina, RA Riyanto, A Vafina, T Yurtaeva, M Tsyganov, G Ezhkova
Journal of Food and Nutrition Research 7 (7), 549-553, 2019
62019
XV Международная конференция молодых ученых «Пищевые технологии и биотехнологии»(г. Казань, 13-14 апреля, 2016)
НБ Сапунова, АО Богатырева, МВ Щанкин, ЕВ Лияськина
БРИГ, 0
2
A SHORT REVIEW OF BONGKREKIC ACID IN FOOD SAFETY PERSPECTIVE
RA Riyanto
Food ScienTech Journal 1 (2), 65-68, 2019
2019
Acidity dinamic in low-fat yogurt with the addition of potato starch modified by bacterial amylases
RAR E Nikitina
IOP Conference Series: Earth and Environmental Science 383 (1), https://doi …, 2019
2019
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