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  1. 1
    A Comparative Study on The Effect of Cooking Methods on The Nutritional Contents of Ripe and Unripe Plantain (Musa Paradisiaca)
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  2. 2
    A Review : Dietary Fiber Biochemical Inductions and Its Hypocholesterolemic Effects
    Por Asj'ari, Sri Rahajoe
    Publicado em 2014
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  3. 3
    A Simplified Method for Determination of Free Fatty Acids for Soluble and Immobilized Lipase Assay
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  4. 4
    Addition of Sodium Chlorine on culture of Dunaliella tertiolecta ATCC 30929 :Implication on Intracellular Lipid Content
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  5. 5
    Angiotensin I-converting Enzyme (ACE) Inhibitory Activity of ACE Inhibitory Peptides Produced during the Fermentation of Pigeon Pea (Cajanus cajan) Tempe
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  6. 6
    ANTHOCYANIN FROM BAUHINIA PURPUREA FLOWER: EXTRACTION, COLOR CHARACTERISTICS AND STABILITY
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  7. 7
    Anti-Autooxidative and Anti-Photooxidative Effect of Lemon Grass Extracts (Cymbopogon citratus)
    Por Raharjo, Sri, Suryanto, Edi
    Publicado em 2014
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  8. 8
    Antimicrobial Substance Produced by Lactobacillus sp. TGR-2 Isolated From Growol
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  9. 9
    Antioxidant Activity of the Extractof Tropical Rhizomes
    Por Santoso, Umar
    Publicado em 2014
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  10. 10
    Antioxidative Effect of Coconut (Cocos nucifera L.) Water Extract on TBARS Value in Liver of Rats Fed Fish Oil Diet
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  11. 11
    Antioxidative Properties of White Saffron Extract (Curcuma mangga Val) in The B-Carotene Bleaching and DPPH-Radical Scavenging Methods
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  12. 12
    Antiradical Activity of Andaliman (Zanthoxylumachanthopodium DC) Fruit Extract
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  13. 13
    Binding of Aflatoxin B1 to Lactobacillus paracasei SNP-2 and Stability of Bacteria-AFB1 Complex
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  14. 14
    Bowman's Gland in Nasal Tissues: As A Possible
    Por Wuryastuti, Hastari, Wasito, R.
    Publicado em 2014
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  15. 15
    BROWNIES FROM MANGROVE FRUIT FLOUR: THE USE OF VARIATION OF FLOURS AS AN ALTERNATIVE TO HIGH FOOD NUTRITION
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  16. 16
    Carboxymethyl Celulose (CMC) from Snake Fruit (Salaca edulis Reinw) Kernel of "Pondoh Super": Synthesis and Characterization
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  17. 17
    Changes of Physicochemical and Microbiological Properties of Blended Sweet and Sour Pomegranate Juices During Refrigerated Storage
    Por Boussaa, Faten, Zaouay, Faten, Mars, Messaoud
    Publicado em 2022
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  18. 18
    Characteristics of Cross-Linked Oil Palm Starch'
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  19. 19
    Characterization of Extra- and Intracellular Phytases from Bacteria Proliferating during Tempe Production
    Por Sutardi, Sutardi
    Publicado em 2014
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  20. 20
    Chemical Characteristics and Activity of ACE Inhibitors on Fractionation of Tempeh Koro kratok (Phaseolus lunatus) Peptides
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