A. Alamsyah

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Personal Profile
Expertise related to UN Sustainable Development Goals

This person's work contributes towards the following SDG(s):

Zero hunger
Concepts
Food composition and properties
Food Quality and Safety Studies
Food Science and Nutritional Studies
Postharvest Quality and Shelf Life Management
Research output (3)
The Influence of MOCAF and Rice Flour Addition on Proximate and Sensory Qualities of Oyster’s Mushroom Nuggets
https://doi.org/10.51583/ijltemas.2025.1401014
Source: International Journal of Latest Technology in Engineering Management & Applied Science
Authors: A. Alamsyah; Eko Basuki
article cite 0 Year 2025 Open Access
The Effect of the Ratio of Rice Bran Flour and Wheat Flour on Some Quality Component and Sensory of Cup Cake
https://doi.org/10.51583/ijltemas.2024.130807
Source: International Journal of Latest Technology in Engineering Management & Applied Science
Authors: A. Alamsyah; Eko Basuki; Ulvi Fitri Handayani
article cite 0 Year 2024 Open Access
Inhibition of ACCO (1-aminocyclopropane 1-carboxylic Acid oxidase) Activity of Mangoby Modified Atmosphere Storage
https://doi.org/10.51583/ijltemas.2023.121011
Source: International Journal of Latest Technology in Engineering Management & Applied Science
Authors: Eko Basuki; I Wayan Yasa; A. Alamsyah
article cite 0 Year 2023 Open Access
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