Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points by Nusantoro, Bangun Prajanto, Xanthina, Magda, Kadivar, Sheida, Abdul Manaf, Yanty Noorzianna, Dewettinck, Koen

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The effect of different storage times and methods on the chemical and organoleptic properties of white cooked rice and black cooked rice by Purwaningsih, Heni, Kristamtini, Kristamtini, Rahardjo, Pamudji, Nusantoro, Bangun Prajanto, Apriyati, Erni, Indrasari, Siti Dewi, Rubiyo, Rubiyo

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Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety by Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Nusantoro, Bangun Prajanto, Long, Kamariah, Mohd Ghazali, Hasanah

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Lipid characteristics and tocopherol content of the oils of native avocado cultivars grown in Indonesia by Manaf, Yanty Noorzianna, Rahardjo, Agustinus P., Yusof, Yus Aniza, Mohd Desa, Mohd Nasir, Nusantoro, Bangun Prajanto

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Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points by Nusantoro, Bangun Prajanto, Abdul Manaf, Yanty Noorzianna, Van de Walle, Davy, Hidayat, Chusnul, Danthine, Sabine, Dewettinck, Koen

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Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties by Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Mat Sahri, Miskandar, Van Bockstaele, Filip, Dewettinck, Koen, Nusantoro, Bangun Prajanto

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