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Al-BAARRI, Ahmad N.
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Al-BAARRI, Ahmad N.
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Al-BAARRI, Ahmad N.
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1
EFEK HYPOIODOUS DARI EKSTRAK DAUN TOMAT TERHADAP AKTIVITAS BAKTERI Escherichia coli
by
RACHMANTYO, Adrian
,
AL
-
BAARRI
,
Ahmad
N
.
,
LEGOWO, Anang Mohamad
Published 2016
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2
EFEK SENYAWA ANTIMIKROBIA HYPOIODOUS (HIO) DARI SISTEM PEROKSIDASE BERBAHAN DASAR DAUN TOMAT PADA Saccharomycaes cerevisiae
by
PRADHANA, Fauzan Lanang
,
SUSANTI, Siti
,
AL
-
BAARRI
,
Ahmad
N
Published 2016
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3
MIKROSTRUKTUR, VISKOSITAS, KESTABILAN EMULSI, DAN ADHESIFITAS YOGURT BUBUK BERPERISA BUAH SALAK (Salacca Zalacca) DENGAN PENAMBAHAN KARAGENAN YANG BERBEDA
by
SARYA, Rikyan Hanif
,
LEGOWO, Anang Mohamad
,
AL
-
BAARRI
,
Ahmad
N
Published 2016
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4
PENGOPTIMALAN H2O2 DAN KIO3 SEBAGAI UPAYA MEMAKSIMALKAN AKTIVITAS PEROKSIDASE DAUN TOMAT DALAM MENGHASILKAN SENYAWA HYPOIODOUS ACID (HIO)
by
ADI, Cornelius Wahyu Candra
,
Al
-
BAARRI
,
Ahmad
N
.
,
LEGOWO, Anang Mohamad
Published 2016
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