Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points

بواسطة Nusantoro, Bangun Prajanto, Xanthina, Magda, Kadivar, Sheida, Abdul Manaf, Yanty Noorzianna, Dewettinck, Koen
منشور في 2016

Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety

بواسطة Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Nusantoro, Bangun Prajanto, Long, Kamariah, Mohd Ghazali, Hasanah
منشور في 2014

Lipid characteristics and tocopherol content of the oils of native avocado cultivars grown in Indonesia

بواسطة Manaf, Yanty Noorzianna, Rahardjo, Agustinus P., Yusof, Yus Aniza, Mohd Desa, Mohd Nasir, Nusantoro, Bangun Prajanto
منشور في 2019

Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points

بواسطة Nusantoro, Bangun Prajanto, Abdul Manaf, Yanty Noorzianna, Van de Walle, Davy, Hidayat, Chusnul, Danthine, Sabine, Dewettinck, Koen
منشور في 2017

Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties

بواسطة Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Mat Sahri, Miskandar, Van Bockstaele, Filip, Dewettinck, Koen, Nusantoro, Bangun Prajanto
منشور في 2017