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196408261990032001/
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Analisis Sensoris dan Sifat Tekstural Mi Labu Kuning Bebas Gluten .pdf
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Cooking Quality dan Sifat Tekstural Mi Bebas Gluten dari Uwi Ungu (Dioscorea alata Var. Purpurea).pdf
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CRUFT-B (Crude Fiber Tacca Biscuit).pdf
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Fermentasi dan produksi Senyawa Fungsional.pdf
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Functional properties of gluten-free gathotan noodle lipid profile and satiety power.pdf
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Gathot, Kethek Bacin, Rengginang Lorjuk, Gembus, Ciwel, Urap Mimi Dalam Ensiklopedia Produk Pangan Indonesia.pdf
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Gluten-free Noodle Made from Gathotan (An Indonesian Fungal Fermented Cassava) Flour Cooking Quality, Textural, and Sensory Properties.pdf
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Metabolites of Botryodiplodia theobromae for therapeutic agent and food industry.pdf
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Mie Sehat (1).pdf
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Mie Sehat.pdf
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Modeling and Optimising the Growth of Lasiodiplodia theobromae during Gathotan Fermentation.pdf
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Modifikasi Fisik (Annealing) Tepung Uwi Ungu untuk Roti Tawar Tersubstitusi an Indeks Glisemiknya.pdf
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Optimasi Disintegrasi Partikel Protein dengan Kombinasi Perlakuan Enzimatik dan Fisik pada Pembentukan Tekstur Keju Vegetarian Kacang Komak Madura.pdf
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Optimasi Penggunaan Tepung Garut dalam Pembuatan Fried Butter Coating dengan Penambahan Carboxymethyl Cellulose (CMC).pdf
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Orzo Benguk (Mucuna pruriens) sebagai Alternatif Makanan Bergizi Tinggi Pasca Bencana.pdf
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Participatory Community-Based Model For Medicinal-Plant Conservation In Guluk-Guluk, Madura.pdf
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Physico-chemical properties of flours and starches of selected commercial tubers available in Australia.pdf
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Production of exopolysaccharides produced by strains of Streptococcus thermophilus.pdf
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Seserpih Garam Madura.pdf
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Sifat Fisika, Kimia dan Tekstural Beberapa Tepung Non- Konvensional dan Karakteristik Roti Tawar yang Dihasilkan.pdf
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Sifat Tekstural dan Analisis Sensoris Mi Bebas Gluten dari Tepung Porang sebgai Efek Pregelatinisasi.pdf
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Textural, Cooking Quality, and Sensory Evaluation of Gluten-free Noodle Made from Breadfruit, Konjac, or Pumpkin Flour.pdf
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Microbial growth, EPS concentration and textural properties of fermented milk supplemented with calcium and whey protein analysed using response surface methodology.pdf
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Penilaian_Agribisnis Mie Sehat Berbahan Baku Umbi Lahan Kering, Kajian Potensi Umbi Lahan Kering, Tekstural Produk dan Ekonomi Madura.pdf
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Penilaian_Analisis Faktor Penentu Mutu Sensoris pada Cup Cake Suatu Analisis dengan Pendekatan (RSM) dan (PLS).pdf
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Penilaian_Effects of exopolysaccharide-producing strains of Streptococus thermophilus on technological and rheological properties of set-type yoghurt.pdf
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Penilaian_Functional properties of gluten-free gathotan noodle lipid profile and satiety power.pdf
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Penilaian_Microbial growth, EPS concentration and textural properties of fermented milk supplemented with calcium and whey protein analysed using response surface methodology.pdf
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Penilaian_Modifikasi Fisik (Annealing) Tepung Uwi Ungu untuk Roti Tawar Tersubstitusi an Indeks Glisemiknya.pdf
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Penilaian_Physical Properties of Milk Fermented by Streptococcus thermophilus.pdf
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Penilaian_Rheological characterization of exopolysaccharides produced by two strains of Streptococcus thermophilus.pdf
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Penilaian_Rheological properties of fermented milk produced by a single exopolysaccharide producing Streptococcus thermophilus strain in the presence of added calcium and sucrose.pdf
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Penilaian_Seserpih Garam Madura ”Bunga Rampai Tulisan Tentang Masalah Masyarakat Madura Beserta Kiat-Kiat Pendidikan Buat Mengatasinya”.pdf
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Penilaian_Storage stability of additive-free Salacca sp. fruit leather.pdf
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Penilaian_Texture, sensory, antioxidant, and blood glucose profile of gluten-free taro and banana noodles using gathotan flour as texturing agent.pdf
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Penilaian_The effect of calcium andor whey protein supplementation on textural properties of low-fat yoghurt.pdf
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Penilaian_Umbi-umbian untuk ketahanan pangan Menakar potensi gathotan.pdf
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Rheological characterization of exopolysaccharides produced by two strains of Streptococcus thermophilus.pdf
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Storage stability of additive-free Salacca sp. fruit leather. .pdf
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Optimasi Penggunaan Tepung Labu Kuning dan gum Arab pada Pembuatan Cup Cake.pdf
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Penilaian_Aktivitas Hiplogikemik, Uji Tekstural dan Sensori Roti Tawar Gluten Free Tinggi Protein dari Komposit Tepung Gadung (Dioscorea hispida Dennst)-Revisi.pdf
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Penilaian_Analisis Sensoris dan Sifat Tekstural Mi Labu Kuning Bebas Gluten-Revisi.pdf
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Penilaian_Cooking Quality dan Sifat Tekstural Mi Bebas Gluten dari Uwi Ungu (Dioscorea alata Var. Purpurea).pdf
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Penilaian_Gluten-free Noodle Made from Gathotan (An Indonesian Fungal Fermented Cassava) Flour Cooking Quality, Textural, and Sensory Properties-Revisi.pdf
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Penilaian_Mikrobiologi Industri Pertanian.pdf
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Penilaian_Optimasi Penggunaan Tepung Garut dalam Pembuatan Fried Butter Coating dengan Penambahan Carboxymethyl Cellulose (CMC)-Revisi.pdf
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Penilaian_Sifat Tekstural dan Analisis Sensoris Mi Bebas Gluten dari Tepung Porang sebgai Efek Pregelatinisasi.pdf
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TEXTURAL PROPERTIES OF FLOUR OF SEVERAL COMMERCIAL Dioscorea SPECIES (1).pdf
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Penilaian_Analisis Sensoris dan Sifat Tekstural Mi Labu Kuning Bebas Gluten .pdf
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