prociding seafast sri hartati drb makalah kelppm.univetbantara.ac.id/data/materi/13_scan turnitin...
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Sri Hartati _DRB _Makalah keProciding_Seafast
by Sri Hartati
Submission date: 11-Jan-2019 10:25AM (UTC+0700)Submission ID: 1063032241File name: Sri_Hartati__DRB__Makalah_ke_Prociding_Seaf ast.docx (50.53K)Word count: 2762Character count: 16817
17%SIMILARITY INDEX
12%INTERNET SOURCES
12%PUBLICATIONS
1%STUDENT PAPERS
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Sri Hartati _DRB _Makalah ke Prociding_SeafastORIGINALITY REPORT
PRIMARY SOURCES
grasasyaceites.revistas.csic.esInternet Source
www.ifrj.upm.edu.myInternet Source
Wiboonsirikul, Jintana, Yukitaka Kimura,Megumi Kadota, Hisahiro Morita, Takuo Tsuno,and Shuji Adachi. "Properties of Extracts fromDefatted Rice Bran by Its Subcritical WaterTreatment", Journal of Agricultural and FoodChemistry, 2007.Publicat ion
maxwellsci.comInternet Source
P. JAYAMURTHY. "EVALUATION OFANTIOXIDANT POTENTIAL OFINFLORESCENCE AND STALK OF PLANTAIN(MUSA SAPIENTUM) : RADICALSCAVENGING POTENTIAL OF MUSASAPIENTUM", Journal of Food Biochemistry,01/2012
6 1%
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13 <1%
Publicat ion
jurnal.ugm.ac.idInternet Source
University of Tennessee, KnoxvillePublicat ion
Widiastuti Setyaningsih, Irfan E. Saputro,Miguel Palma, Carmelo G. Barroso."Optimization of the ultrasound-assistedextraction of tryptophan and its derivativesfrom rice ( Oryza sativa ) grains through aresponse surface methodology", Journal ofCereal Science, 2017Publicat ion
bmccomplementalternmed.biomedcentral.comInternet Source
publikasiilmiah.ums.ac.idInternet Source
aquasiana.orgInternet Source
krishikosh.egranth.ac.inInternet Source
Sari, P.. "Colour properties, stability, and freeradical scavenging activity of jambolan(Syzygium cumini) fruit anthocyanins in abeverage model system: Natural and
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copigmented anthocyanins", Food Chemistry,20120615Publicat ion
Abdalbasit Adam Mariod, Hadiza AltineAdamu, Maznah Ismail, Norsharina Ismail."Antioxidative effects of stabilized andunstabilized defatted rice bran methanolicextracts on the stability of rice bran oil underaccelerated conditions", Grasas y Aceites, 2010Publicat ion