MatchaDB

2024Journal articleFree to read

Terbul Bulan Unyil

Ivola Piscessario Geraldyne, Alwi Agil

Zenodo (CERN European Organization for Nuclear Research)

Read at the publisher →

Abstract

Terang bulan Unyil adalah versi miniatur dari kue terang bulan atau martabak manis. Ini adalah camilan populer yang berasal dari Indonesia dan sekarang tersebar luas di berbagai negara.produk kami memilik khas yang sangat menonjol, kami memiliki ukuran kecil dengan diameter 13 centimeter, ideal untuk makanan camilan individual. Kue ini memiliki tekstur lembut dengan lapisan luar yang sedikit krispi dan bagian tengah yang berisi. Topping yang beragam, seperti cokelat, keju, kacang, atau selai, memberikan variasi rasa yang lezat. Terang bulan Unyil biasanya memiliki rasa yang manis dan nikmat.Keunggulan Advantage yang kita miliki ada berbagai macam yaitu dengan ukuran kecil yang pas satu porsi dan juga Terang bulan unyil ini memiliki tekstur yang lembut dan kenyal, serta rasa yang manis dan gurih. hal ini dikarenakan bahan-bahan yang digunakan berkualitas tinggi dan proses pembuatannya dilakukan dengan hati-hati. Terang bulan unyil tersedia dalam berbagai rasa, mulai dari rasa cokelat, keju, matcha, tiramisu, hingga mix. Hal ini membuat terang bulan unyil dapat dinikmati oleh berbagai kalangan.Terang bulan unyil dijual dengan harga yang terjangkau, sehingga dapat dinikmati oleh semua kalangan. Nama Angggota : Ivola Piscessario - 112110032Alwi Agil-112110006

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Other / not stated

Assigned automatically from the title, abstract and subject terms.

Topics

Food products and applications

Matcha is a main subject here (named in the keywords).

Keywords and subject terms

dessertscake texturematchatiramisu

Cite this study

Ivola Piscessario Geraldyne, Alwi Agil. (2024). Terbul Bulan Unyil. Zenodo (CERN European Organization for Nuclear Research). https://doi.org/10.5281/zenodo.10491338

DOI: 10.5281/zenodo.10491338

More on food products and applications

2021Journal articleFree to read

Matcha Green Tea Alleviates Non-Alcoholic Fatty Liver Disease in High-Fat Diet-Induced Obese Mice by Regulating Lipid Metabolism and Inflammatory Responses.

Zhou J, Yu Y, Ding L, et al. — Nutrients

Lately, matcha green tea has gained popularity as a beverage and food additive. It has proved to be effective in preventing obesity and related metabolic syndromes. However, the underlying mechanisms of its control effects against…

Animal studyMetabolism and weightInflammation and immunityAntioxidants and polyphenolsCited 48×
2016Journal articleFree to read

The Powdering Process with a Set of Ceramic Mills for Green Tea Promoted Catechin Extraction and the ROS Inhibition Effect.

Fujioka K, Iwamoto T, Shima H, et al. — Molecules (Basel, Switzerland)

For serving green tea, there are two prominent methods: steeping the leaf or the powdered leaf (matcha style) in hot water. The purpose of the present study was to reveal chemical and functional differences before and after the powdering…

In vitro / cell studyAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 47×
2023Journal articleFree to read

Catechin Composition, Phenolic Content, and Antioxidant Properties of Commercially-Available Bagged, Gunpowder, and Matcha Green Teas.

Meyer BR, White HM, McCormack JD, et al. — Plant foods for human nutrition (Dordrecht, Netherlands)

The leaves of the Camellia sinensis plant are used to produce many different types of teas, and green tea is particularly noted for its health promoting properties which are attributed to high concentrations of phenolic compounds known as…

Observational (human)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 46×

Browse the whole library →