Ikuti
Kurnia Ramadhan
Kurnia Ramadhan
Email yang diverifikasi di bakrie.ac.id - Beranda
Judul
Dikutip oleh
Dikutip oleh
Tahun
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
562011
Prinsip dasar penyimpanan pangan pada suhu rendah
ST Nurul Asiah, L Cempaka, K Ramadhan, SH Matatula, S TP
Nas Media Pustaka, 2020
512020
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
492018
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, 256-266, 2014
492014
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
362012
Aplikasi Pati Sagu Termodifikasi Heat Moisture Treatment Untuk Pembuatan Bihun Instan
K Ramadhan
Skripsi. Fakultas Teknologi Pertanian, IPB. Bogor, 2009
232009
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
162012
Profil Kopi Arabika Kintamani Bali
ST Nurul Asiah, CEA Md, AKM Ikom, K Ramadhan, SG Hidayat, ...
AE Publishing, 2022
102022
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
92017
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
82010
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
72011
Principle component analysis (PCA) of selected liquid smoke by product
W David, K Ramadhan, E Supandri, A Kasim
Journal of Chemical and Pharmaceutical Research 6 (11), 239-242, 2014
32014
Characteristics of Soto, an ethnic food that reflects Indonesian diversity: Based on ingredients
L Cempaka, AA Rizki, N Asiah, W David, K Ramadhan, AS Mukaromah, ...
Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 1-16, 2023
22023
Sensory Acceptability of Burgers Made from Duck Surimi-Like Material
K Ramadhan, N Huda, R Ahmad
Seminar Nasional PATPI 2011, 15-17, 2011
12011
Physicochemical and Sensory Analysis of Cocoa-Coffee Blend Drink Using the Check-All-That-Apply (CATA)
L Cempaka, DN Annisaa, W David, K Ramadhan
Asia Pacific Journal of Sustainable Agriculture, Food and Energy 11 (1), 29-36, 2023
2023
Textural evaluation of sausages as affected by partial meat substitution using okara tempe
K Ramadhan, F Eka Rada, N Asiah, L Cempaka
Asia Pacific Journal of Sustainable Agriculture, Food and Energy 10 (1), 34-38, 2022
2022
Modulating the structure of plant-based protein dispersions
K Ramadhan
University of Nottingham, 2020
2020
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