Effect of Atmospheric Packaging Method on Quality of Ready-to-eat Cooked Rice from IR 64 Rice (Oryza sativa L. indica)

по Nugrahanto, Anggita, Supriyadi, Supriyadi, Pranoto, Yudi
Опубликовано 2018

PHYSICAL AND CHEMICAL CHARACTERISTIC OF YOUNG COCONUT LEAVES (Cocos nucifera L.) AS TRADITIONAL PACKAGING

по Hasanah, Uswatun, Dewi, Edlina Putri Sukma, Santoso, Umar, Supriyadi, Supriyadi
Опубликовано 2021

Physical and Chemical Characteristics of Teak (Tectona Grandis) Leaves as Food Packaging Material

по Dewi, Swastika, Supriyadi, Supriyadi, Santoso, Umar
Опубликовано 2021

Sensory Analysis, Caffeine, Chlorogenic Acid and Non-Volatile Taste Compounds of Arabica Coffee (Coffea arabica) Fermented with Sugar Addition for Brew Taste

по Santosa, Kresna Mulya, Supriyadi, Supriyadi, Anggrahini, Sri, Rahmadian, Yudi
Опубликовано 2021