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Vol 34, No 1 (2017) Pengaruh Fermentasi Bakteri Asam Laktat dan Siklus Pemanasan Bertekanan-Pendinginan Terhadap Kadar Pati Resisten Tepung Ubi Jalar Ungu (Ipomea Batatas Var Ayamurasaki) Termodifikasi Abstract  PDF
Raden Haryo Bimo Setiarto, Nunuk Widhyastuti
 
Vol 32, No 02 (2015) Proses Delignifikasi Limbah Pasar untuk Produksi Bioetanol Abstract  PDF
Enny Hawani Loebis, Yuliasri Ramadhani Meutia, Lukman Junaidi, Rizal Alamsyah
 
Vol 31, No 01 (2014) Karakterisasi Tempe Koro Pedang (Canavalia ensiformis (L)) yang Dibuat dengan Variasi Persentase Ragi dan Jenis Pengemas Abstract
Nurud Diniyah, Wiwik Siti Windrati, Maryanto -, Bambang Herry Purnomo, Windi Wardani
 
Vol 7, No 02 (1990) (Komposisi Lemak Biji Coklat Selama Fermentasi) Abstract  PDF
M. Maman Rohaman
 
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