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  1. 1
    KARAKTERISTIK MIE KERING YANG DISUBSTITUSI TEPUNG GAYAM (Inocarpus edulis)
    by Rahayu, Nuril Puspita
    Published 2016
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  2. 2
    KARAKTERISTIK ROTI TAWAR DENGAN SUBSTITUSI TEPUNG GAYAM (Inocarpus edulis Forts)
    by Anggraeni, Yudhitya
    Published 2016
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  3. 3
    Pemanfaatan hidrolat udang (Penaeus sp) pada proses pembuatan kerupuk Udang dengan variasi penambahan gluten
    by INAYAH, INA
    Published 2016
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  4. 4
    Studi tentang teknologi pembuatan kelapa parut kering
    by AGUSTINI, Heni
    Published 2016
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  5. 5
    Produksi Minuman Fungsional Ubi Jalar Ungu dengan fermentasi bakteri asam laktat
    by rohmi, Jami'atur
    Published 2016
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  6. 6
    Subtitusi tepung sorghum (sorghum bicolor l) pada pembuatan kerupuk
    by RATNAWATI, Rahmita
    Published 2016
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  7. 7
    PEMBUATAN ES KRIM KORO PEDANG (Canavalia ensiformis L.) DENGAN VARIASI KONSENTRASI KARAGENAN
    by SAUQANI, AHMAD
    Published 2015
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  8. 8
    KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK SUSU BERBAHAN BAKU KEDELAI (Glycine max (L.) Merill. ) DAN KORO KRATOK (Phaseolus lunatus L.) PUTIH DENGAN PENAMBAHAN CARBOXY METHYL CELLULOSE
    by Gustantin A, Sielvy
    Published 2016
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  9. 9
    Karakteristik Mi Kering yang Disubstitusi Tepung Kecambah Jagung dengan Variasi Penambahan Tepung Porang (Amorphophallus onchophylus)
    by Syach, Iqbal Adifatiyan
    Published 2017
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  10. 10
    KARAKTERISTIK MIE KERING YANG DISUBSTITUSI TEPUNG GAYAM (Inocarpus edulis)
    by Rahayu, Nuril Puspita
    Published 2015
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  11. 11
    Pengaruh penggunaan KMnO4 dan jenis pengemas terhadap daya simpan buah tomat (Lycopersicum Ecuentum Mill)
    by SATTRIYADI, Agus
    Published 2016
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  12. 12
    Karakteristik Fisika Kimia Dan fungsional Tepung Suweg (Amorpholusphallus Campanulatus) Termodifikasi dengan cara perendaman
    by Wiono, Eko Hadi
    Published 2016
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  13. 13
    PEMBUATAN ES KRIM KORO PEDANG (Canavalia ensiformis L.) DENGAN VARIASI KONSENTRASI KARAGENAN
    by SAUQANI, AHMAD
    Published 2016
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