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

per Nusantoro, Bangun Prajanto, Xanthina, Magda, Kadivar, Sheida, Abdul Manaf, Yanty Noorzianna, Dewettinck, Koen
Publicat 2016

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

per Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Nusantoro, Bangun Prajanto, Long, Kamariah, Mohd Ghazali, Hasanah
Publicat 2014

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

per Manaf, Yanty Noorzianna, Rahardjo, Agustinus P., Yusof, Yus Aniza, Mohd Desa, Mohd Nasir, Nusantoro, Bangun Prajanto
Publicat 2019

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

per Nusantoro, Bangun Prajanto, Abdul Manaf, Yanty Noorzianna, Van de Walle, Davy, Hidayat, Chusnul, Danthine, Sabine, Dewettinck, Koen
Publicat 2017

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

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