Adetiya Rachman

Pusat Riset Teknologi Bahan Bakar

Bidang Kepakaran:

Teknologi Pascapanen

Pendidikan: S-3 FOOD SCIENCE AND TECHNOLOGY

Deskripsi Kepakaran

Teknologi pengolahan produk pangan, peningkatan nilai tambah, modifikasi, penambahan, pengayaan dan penggunaan bahan utama dan bahan penolong alternatif pada proses dan pengolahan produk agroindustri

Literatur Ilmiah

In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition

ADETIYA RACHMAN · 2022

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Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion

ADETIYA RACHMAN · 2021

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Gluten-free pasta production from banana and cassava ﬂours with egg white protein and soy protein addition

ADETIYA RACHMAN · 2020

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Whey protein-blackcurrant concentrate particles obtained by spray-drying and freeze-drying for delivering structural and health benefits of cookies

ADETIYA RACHMAN · 2021

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Effects of addition of buckwheat bran on physicochemical, pasting properties and starch digestion of buckwheat gels

ADETIYA RACHMAN · 2022

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