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Home / Archives / Vol 5 No. 4 Oktober 2016

Vol 5 No. 4 Oktober 2016

Table of Contents

Articles

PENGARUH PERBANDINGAN CAMPURAN LABU SIAM (Secheum edule) DAN BROKOLI (Brassica oleracea var Italica) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIX FRUIT AND VEGETABLE LEATHER
Estiari Estiari, Nur Her Riyadi Parnanto, Ardhea Mustika Sari
PDF
KAJIAN KARAKTERISTIK FISIK, KIMIA DAN SENSORIS FRUIT AND VEGETABLE LEATHER NANGKA (Arrtocarpus heterophyllus) DAN TOMAT (Lycopersicum commune) DENGAN VARIASI PENAMBAHAN SUKROSA
Amirul Umah, Nur Her Riyadi Parnanto, Dwi Ishartani
PDF
PENGARUH PENAMBAHAN BUBUK JINTAN HITAM (Nigella sativa) TERHADAP AKTIVITAS ANTIOKSIDAN PERMEN JELLY HERBAL
Dinta P. E. Hayulistya, Dian Rachmawanti Affandi, Ardhea Mustika Sari
PDF
KAJIAN SIFAT FISIK, KIMIA DAN SENSORIS BUBUR BAYI INSTAN BERBAHAN DASAR TEPUNG TEMPE KORO GLINDING (Phaseolus lunatus), TEPUNG BERAS MERAH (Oryza nivara) DAN TEPUNG LABU KUNING (Cucurbita moschata)
Salis Nur Farida, Dwi Ishartani, Dian Rachmawanti Affandi
PDF

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