Kurnia Ramadhan
TitleCited byYear
Effect of number and washing solutions on functional properties of surimi-like material from duck meat
K Ramadhan, N Huda, R Ahmad
Journal of food science and technology 51 (2), 256-266, 2014
182014
Physicochemical and sensory characteristics of burger made from duck surimi-like material
K Ramadhan, N Huda, R Ahmad
Poultry science 91 (9), 2316-2323, 2012
152012
Physicochemical characteristics and sensory properties of selected Malaysian commercial chicken burgers
K Ramadhan, N Huda, R Ahmad
Int. Food Res. J 18, 1349-1357, 2011
142011
Aplikasi Pati Sagu Termodifikasi Heat Moisture Treatment Untuk Pembuatan Bihun Instan
K Ramadhan
Skripsi. Fakultas Teknologi Pertanian, IPB. Bogor, 2009
92009
Duck meat utilization and the application of surimi-like material in further processed meat products.
K Ramadhan, N Huda, R Ahmad
Journal of Biological Sciences 10 (5), 405-410, 2010
42010
Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour
K Ramadhan, TJ Foster
Journal of Food Engineering 229, 50-56, 2018
32018
Freeze-thaw stability of duck surimi-like materials with different cryoprotectants added
K Ramadhan, N Huda, R Ahmad
Poultry science 91 (7), 1703-1708, 2012
32012
Physico-chemical characteristics of surimi gels made from washed and mechanically deboned Peking duck meat.
R Kurnia, H Nurul, A Ruzita
Asian Journal of Food and Agro-Industry 4 (2), 114-121, 2011
32011
Pemanfaatan Monodiasilgliserol (Mdag) Hasil Sintesa dari Butter Biji Pala dan Gliserol sebagai Emulsifier pada Kualitas Produk Sosis Ayam
N Hernani, E Mulyono, K Ramadhan
Jurnal Penelitian Pascapanen Pertanian 13 (2), 74-82, 2017
2017
Sensory Acceptability Of Burgers Made From Duck Surimi-Like Material
K Ramadhan, N Huda, R Ahmad
The system can't perform the operation now. Try again later.
Articles 1–10