Prinsip dasar penyimpanan pangan pada suhu rendah N Asiah, L Cempaka, K Ramadhan, SH Matatula Penerbit Nas Media Pustaka, 2020 | 63 | 2020 |
Physicochemical characteristics and sensory properties of selected Malaysian commercial chicken burgers K Ramadhan, N Huda, R Ahmad Int. Food Res. J 18, 1349-1357, 2011 | 58 | 2011 |
Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour K Ramadhan, TJ Foster Journal of Food Engineering 229, 50-56, 2018 | 55 | 2018 |
Effect of number and washing solutions on functional properties of surimi-like material from duck meat K Ramadhan, N Huda, R Ahmad Journal of food science and technology 51, 256-266, 2014 | 50 | 2014 |
Physicochemical and sensory characteristics of burger made from duck surimi-like material K Ramadhan, N Huda, R Ahmad Poultry science 91 (9), 2316-2323, 2012 | 38 | 2012 |
Aplikasi Pati Sagu Termodifikasi Heat Moisture Treatment Untuk Pembuatan Bihun Instan K Ramadhan Skripsi. Fakultas Teknologi Pertanian, IPB. Bogor, 2009 | 22 | 2009 |
Freeze-thaw stability of duck surimi-like materials with different cryoprotectants added K Ramadhan, N Huda, R Ahmad Poultry science 91 (7), 1703-1708, 2012 | 16 | 2012 |
Profil Kopi Arabika Kintamani Bali N Asiah, C Epriyani, A Kurnia, K Ramadhan, SG Hidayat, A Apriyantono AE Publishing, 2022 | 13 | 2022 |
Pemanfaatan Monodiasilgliserol (MDAG) Hasil Sintesa dari Butter Biji Pala dan Gliserol sebagai Emulsifier pada Kualitas Produk Sosis Ayam N Hernani, E Mulyono, K Ramadhan Jurnal Penelitian Pascapanen Pertanian 13 (2), 74-82, 2017 | 8 | 2017 |
Duck meat utilization and the application of surimi-like material in further processed meat products. K Ramadhan, N Huda, R Ahmad Journal of Biological Sciences 10 (5), 405-410, 2010 | 8 | 2010 |
Physico-chemical characteristics of surimi gels made from washed and mechanically deboned Peking duck meat K Ramadhan, N Huda, R Ahmad Asian journal of food and agro-industry 4 (2), 114-121, 2011 | 7 | 2011 |
Principle component analysis (PCA) of selected liquid smoke by product W David, K Ramadhan, E Supandri, A Kasim Journal of Chemical and Pharmaceutical Research 6 (11), 239-242, 2014 | 3 | 2014 |
Characteristics of Soto, an ethnic food that reflects Indonesian diversity: Based on ingredients L Cempaka, AA Rizki, N Asiah, W David, K Ramadhan, AS Mukaromah, ... Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 1-16, 2023 | 2 | 2023 |
Textural evaluation of sausages as affected by partial meat substitution using okara tempe K Ramadhan, F Eka Rada, N Asiah, L Cempaka Asia Pacific Journal of Sustainable Agriculture, Food and Energy 10 (1), 34-38, 2022 | 1 | 2022 |
Sensory Acceptability of Burgers Made from Duck Surimi-Like Material K Ramadhan, N Huda, R Ahmad Seminar Nasional PATPI 2011, 15-17, 2011 | 1 | 2011 |
Physicochemical and Sensory Analysis of Cocoa-Coffee Blend Drink Using the Check-All-That-Apply (CATA) L Cempaka, DN Annisaa, W David, K Ramadhan Asia Pacific Journal of Sustainable Agriculture, Food and Energy 11 (1), 29-36, 2023 | | 2023 |
Modulating the structure of plant-based protein dispersions K Ramadhan University of Nottingham, 2020 | | 2020 |