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  1. 1
    Crossing Among Sixteen Sweet Potato Parents for Establishing Base Populations Breeding
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  2. 2
    Selection Indicators of Yield Components and Yield for Improvement of Local Sweet Potato under Water Stress
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  3. 3
    The improvement of functional food in yogurt enriched with purple sweet potato (Ipomea batatas var. Ayamurasaki)
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  4. 4
    Discriminating Land Characteristics of Yield and Total Sugar Content Classes of Cilembu Sweet Potato (Ipomoea batatas L.)
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  5. 5
    ANALISA KADAR ANTOSIANIN PADA UBI UNGU DENGAN MENGGUNAKAN SPEKTROFOTOMETER (Analysis content of anthocyanins on Purple Fleshed Sweet Potato using spectrophotometer )
    by MUSTIKA, NUGRAHA TRI
    Published 2015
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  6. 6
    Pathways of change : Socio-cultural change among the highlanders of western New Guinea
    by Anton Ploeg
    Published 2020
    Subjects: “…sweet potato revolution…”
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  7. 7
    ANALISA KADAR ZAT WARNA KUNING DALAM UMBI UBI JALAR (IPOMOEA BATATAS L.) DENGAN MENGGUNAKAN SPEKTROFOTOMETER VISIBLE (Analysis of the Yellow Substance's Level in Sweet Potato by Using Visible Spectrophotometer)
    by LUTHFIA, RAHMANDA
    Published 2015
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  8. 8
    Genetic Diversity of Soil Bacterial Communities
    Published 2020
    Subjects: “…sweet potato…”
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  9. 9
    Enzymes, Biocatalysis and Chemical Biology
    Published 2020
    Subjects: “…sweet potato β-amylase (SPA) 2…”
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  10. 10
    Innovative Preservation Technology for the Fresh Fruit and Vegetables
    Published 2021
    Subjects: “…sweet potatoes…”
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  11. 11
    Plant Proteomic Research 2.0
    by Komatsu, Setsuko
    Published 2019
    Subjects: “…sweet potato plants infected by SPFMV…”
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  12. 12
    Foods of Plant Origin
    by Netzel, Michael
    Published 2020
    Subjects: “…orange fleshed sweet potato…”
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  13. 13
    PERBEDAAN KADAR ANTOSIANIN UBI UNGU SEGAR DAN TEPUNG UBI UNGU VARIETAS LOKAL DAN ANTIN 3 PADA BEBERAPA ALAT PENGERINGAN
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  14. 14
    PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG TEMPE DAN TEPUNG UBI JALAR KUNING TERHADAP KADAR PROTEIN, KADAR Β-KAROTEN, DAN MUTU ORGANOLEPTIK ROTI MANIS
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  15. 15
    ANALISIS EFISIENSI PENGGUNAAN FAKTOR-FAKTOR PRODUKSI PADA USAHATANI UBI JALAR (Studi Kasus : Kecamatan Srumbung, Kabupaten Magelang)
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  16. 16
    INOVASI PRODUK UBI JALAR KUNING SEBAGAI PENAMBAH CHOUX PASTRY DAN VLA UBI JALAR UNGU SEBAGAI FILLING TERHADAP ANALISIS UJI DAYA TERIMA KONSUMEN
    by Amalia, Nia
    Published 2017
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  17. 17
    INOVASI PRODUK NUGGET IKAN DENGAN MENGGUNAKAN BAHAN TAMBAHAN UBI JALAR UNGU
    by Arinta Dwi Hermawati, -
    Published 2018
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  18. 18
    INOVASI PRODUK MINI ROLL CAKE DENGAN PENAMBAHAN UBI JALAR CILEMBU BERBASIS DAYA TERIMA KONSUMEN
    by Malati Rineka Sari, -
    Published 2019
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  19. 19
    INOVASI PRODUK COOKIES EMPING MELINJO BEBAS GLUTEN (GLUTEN FREE) DENGAN PENGGUNAAN TEPUNG UBI JALAR CILEMBU
    by Setiawati, Intan
    Published 2017
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  20. 20
    PENAMBAHAN BAHAN BAKU UBI MERAH KEPADA KUE TRADISIONAL KUE LUMPUR TERHADAP DAYA TERIMA KONSUMEN.
    by Nur, Diana Shorea
    Published 2016
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