Matches in SemOpenAlex for { <https://semopenalex.org/work/W2890625595> ?p ?o ?g. }
Showing items 1 to 52 of
52
with 100 items per page.
- W2890625595 abstract "One of the crucial elements in developing or reformulating product is to maintain the quality throughout its entire shelf life. This study aims to determine the effect of different cooking time on the almond milk-based of lemak cili api gravy. Various cooking times of 5, 10, 15, 20, 25 and 30 minutes were employed to the almond milk-based lemak cili api gravy followed by determination of their effects on physical properties such as total soluble solids content, pH and colour. pH was determined by using a pH meter. Refractometer was used to evaluate the total soluble solids content of almond milk-based lemak cili api gravy. The colours were determined by using spectrophotometer which expressed as L*, a* and b* values. Results showed that almond milk-based lemak cili api gravy has constant values of total soluble solids with pH range of 5 to 6, which can be classified as low acid food. Colour analysis showed that the lightness (L*) and yellowness (b*) are significantly increased while redness (a*) decreased. In conclusion, this study shows that physical properties of almond milk-based lemak cili api gravy changes by increasing the cooking time." @default.
- W2890625595 created "2018-09-27" @default.
- W2890625595 creator A5031634148 @default.
- W2890625595 creator A5035277318 @default.
- W2890625595 creator A5065170909 @default.
- W2890625595 creator A5076347113 @default.
- W2890625595 date "2018-02-01" @default.
- W2890625595 modified "2023-09-27" @default.
- W2890625595 title "Effect of Cooking Time on Physical Properties of Almond Milk-Based Lemak Cili Api Gravy" @default.
- W2890625595 cites W1991817591 @default.
- W2890625595 cites W2046113443 @default.
- W2890625595 cites W2613277064 @default.
- W2890625595 cites W54930839 @default.
- W2890625595 cites W647680150 @default.
- W2890625595 cites W1798729267 @default.
- W2890625595 doi "https://doi.org/10.30880/jst.2018.10.02.017" @default.
- W2890625595 hasPublicationYear "2018" @default.
- W2890625595 type Work @default.
- W2890625595 sameAs 2890625595 @default.
- W2890625595 citedByCount "0" @default.
- W2890625595 crossrefType "journal-article" @default.
- W2890625595 hasAuthorship W2890625595A5031634148 @default.
- W2890625595 hasAuthorship W2890625595A5035277318 @default.
- W2890625595 hasAuthorship W2890625595A5065170909 @default.
- W2890625595 hasAuthorship W2890625595A5076347113 @default.
- W2890625595 hasBestOaLocation W28906255951 @default.
- W2890625595 hasConcept C185592680 @default.
- W2890625595 hasConcept C192562407 @default.
- W2890625595 hasConcept C31903555 @default.
- W2890625595 hasConceptScore W2890625595C185592680 @default.
- W2890625595 hasConceptScore W2890625595C192562407 @default.
- W2890625595 hasConceptScore W2890625595C31903555 @default.
- W2890625595 hasIssue "2" @default.
- W2890625595 hasLocation W28906255951 @default.
- W2890625595 hasLocation W28906255952 @default.
- W2890625595 hasOpenAccess W2890625595 @default.
- W2890625595 hasPrimaryLocation W28906255951 @default.
- W2890625595 hasRelatedWork W2737498735 @default.
- W2890625595 hasRelatedWork W2744391499 @default.
- W2890625595 hasRelatedWork W2889753853 @default.
- W2890625595 hasRelatedWork W2898370298 @default.
- W2890625595 hasRelatedWork W2899084033 @default.
- W2890625595 hasRelatedWork W2908071988 @default.
- W2890625595 hasRelatedWork W2914885646 @default.
- W2890625595 hasRelatedWork W3120461830 @default.
- W2890625595 hasRelatedWork W4292492973 @default.
- W2890625595 hasRelatedWork W4366287736 @default.
- W2890625595 hasVolume "10" @default.
- W2890625595 isParatext "false" @default.
- W2890625595 isRetracted "false" @default.
- W2890625595 magId "2890625595" @default.
- W2890625595 workType "article" @default.