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  1. 1
    Studi Agroindustri Tempe dan Keripik Tempe di kota Malang
    by NURBAYYINAH, Martha
    Published 2016
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  2. 2
    Penerapan statistik kendali mutu pada proses pengolahan gula kristal putih di PG Pradjekan Bondowoso
    by NAWANGWULAN, Elok
    Published 2016
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  3. 3
    Profil Fisiko Kimia, Sensoris dan preferensi konsumen puding tahu
    by HUDA, ALEK MIFTAHUL
    Published 2016
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  4. 4
    Studi Karakteristik Kue Kering dari Tepung Sorghum (Sorghum bicolor L)
    by Azizah, lrza
    Published 2016
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  5. 5
    KARAKTERISTIK DAN KESESUAIAN ATRIBUT MUTU COOKIES SOYABA (SOYA - BANANA) DARI TEPUNG KEDELAI ANJASMORO, BALURAN DAN IMPOR DENGAN PENAMBAHAN PISANG MAS
    by Yulianti, Faizah
    Published 2016
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  6. 6
    PENGGUNAAN BERBAGAI MACAM BAHAN PENCAMPUR PADA PEMBUATAN KOPI INSTAN
    by Palupi, Niken Widya
    Published 2016
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  7. 7
    Penerapan rumah mutu (Quality Function Deployment) industri Nata De CocoJember (Studi kasus Nata De Coco "Sari Mayang" SMKN 1 Sukorambi)
    by MUKTI, Ebtafil
    Published 2016
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  8. 8
    PENGARUHJENIS DAN KONSENTRASI PATI TERHADAP MUTU KERUPUK KENTANG
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  9. 9
    Pengaruh tingkat penyosohan dan macam merk ragi terhadap kualitas tape sorghum (sorghum bicolar L)
    by MARZUKI
    Published 2016
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  10. 10
    VARIASI KONSENTRASI NATRIUM KLORIDA (NaCl) DAN NATRIUM METABISULFIT (Na2S2O5) PADA PRODUKSI TEPUNG SUKUN
    by Khusna, Corin Lailatul
    Published 2017
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  11. 11
    MODEL SISTEM DINAMIS PENILAIAN KINERJA AGROINDUSTRI TEMBAKAU DI PT GADING MAS INDONESIA TOBACCO
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  12. 12
    Penggunaan Tepung Glukomanan dari Umbi Gembili (Dioscorea esculenta L.) pada Pengolahan Mie Kering
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