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

著者: Nugrahanto, Anggita, Supriyadi, Supriyadi, Pranoto, Yudi
出版事項 2018

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

著者: Hasanah, Uswatun, Dewi, Edlina Putri Sukma, Santoso, Umar, Supriyadi, Supriyadi
出版事項 2021

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

著者: Dewi, Swastika, Supriyadi, Supriyadi, Santoso, Umar
出版事項 2021

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

著者: Santosa, Kresna Mulya, Supriyadi, Supriyadi, Anggrahini, Sri, Rahmadian, Yudi
出版事項 2021