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Home / Archives / Vol. 5 No. 3 Juli 2016

Vol. 5 No. 3 Juli 2016

Table of Contents

Articles

PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS FRUIT AND VEGETABLE LEATHER BERBASIS ALBEDO SEMANGKA (Citrullus vulgaris schard.) DAN LABU SIAM (Sechium edule)
Adinda Safira Puspa Haryu, Nur Her Riyadi Parnanto, Asri Nursiwi
PDF
Kajian Sifat Sensoris, Fisik dan Kimia Pound Cake Substitusi Tepung Labu Kuning (Cucurbita moschata) Termodifikasi Asam Laktat
Desi Dwi Rahayu, Dwi Ishartani, Siswanti Siswanti
PDF
PENGARUH PENAMBAHAN GUM ARAB TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK FRUIT AND VEGETABLE LEATHER DARI ALBEDO SEMANGKA (Citrullus vulgaris Schard.) DAN WORTEL (Daucus carota)
Gita Novelia Putri, Nur Her Riyadi Parnanto, Asri Nursiwi
PDF
FORMULASI DAGING ANALOG BERBENTUK BAKSO BERBAHAN KACANG MERAH (PHASEOLUS VULGARIS) DAN KACANG KEDELAI (Glycine max)
Retno Mentari, R. Baskara Katri Anandito, Basito Basito
PDF

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