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

por Nusantoro, Bangun Prajanto, Xanthina, Magda, Kadivar, Sheida, Abdul Manaf, Yanty Noorzianna, Dewettinck, Koen
Publicado 2016

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

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

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

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

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

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

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

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