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

di Nusantoro, Bangun Prajanto, Xanthina, Magda, Kadivar, Sheida, Abdul Manaf, Yanty Noorzianna, Dewettinck, Koen
Pubblicazione 2016

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

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

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

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

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

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

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

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