Teknologi Pangan

UNIVERSITAS PASUNDAN KOTA BANDUNG - JAWA BARAT, ID CODE PRODI : 41221 CODE PT : 041008
15
Authors
2.950
SINTA Score Overall
1.160
SINTA Score 3Yr
174
SINTA Score Overall Productivity
68
SINTA Score 3Yr Productivity
Latest number of publications
The Effect of Micronutrient Fortification on Texture and Nutrition Enhancement of Gluten-Free Pasta Enriched by Tempeh
Q4 Journal AIP Conference Proceedings
Creator : Sholichah E.
2024 0 cited
Optimization Using Response Surface Methodology (RSM) of NaCl, NaOH, and Activated Charcoal Concentration for the Purification Process of Crude Oil of Common Ponyfish
no-Q Journal BIO Web of Conferences
Creator : Rukmana J.
2024 0 cited
THE EFFECT OF DRUM DRYER TEMPERATURE AND ROTATIONAL SPEED ON THE CHARACTERISTICS OF FINGER MILLET (ELEUSINE CORACANA) BASED WEANING FOOD ENRICHED WITH COMPOSITE FLOUR
Q2 Journal Acta Technologica Agriculturae
Creator : Hidayat D.D.
2024 0 cited
Herbal therapy for hemorrhoids: An Overview of Medicinal Plants Affecting Hemorrhoids
Q3 Journal Advancements in Life Sciences
Creator : Amiri M.M.
2023 0 cited
Chemical properties of moringa milk powder used rotary vacuum drying
no-Q Journal Food Science and Technology (Brazil)
Creator : Widiantara T.
2023 1 cited
Effect of trehalose and butterfly pea (Clitoris ternatea L.) on physicochemical characteristics of drum dried milk powder
no-Q Journal Food Science and Technology (Brazil)
Creator : Ikrawan Y.
2023 0 cited
Study of drying temperature variation and concentration green spinach (Amaranthus Hybridus l) on characteristics of spinach milk powder
no-Q Journal Food Science and Technology (Brazil)
Creator : Hariadi H.
2023 2 cited
Investigation of parameters in restaurant food waste for use as poultry rations
Q2 Journal Food Science and Technology (Brazil)
Creator : Garnida Y.
2022 7 cited
Characterization of Lactobacillus zeae as probiotic and starter culture for tamarillo fermented product
Q2 Journal Food Science and Technology (Brazil)
Creator : Inayah I.
2022 6 cited
Effect of pre-gelatinized temperature on physical and nutritional content of indonesian instant cassava leaves porridge: rowe luwa
Q3 Journal Brazilian Journal of Food Technology
Creator : Iwansyah A.C.
2022 2 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 23 1,204 6
Citation 103 2,630 12
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