Issue Title
Vol 37, No 1 (2020) Pembuatan Cokelat Dark dan Cokelat White Berbahan Cocoa Butter Substitute Abstract  PDF
Hasrul Abdi Hasibuan, Enti Lestari, Nia Novita Lubis
Vol 33, No 02 (2016) Residu Pestisida pada Minyak Sawit dan Minyak Inti Sawit terkait dengan Standar dan Keamanan Pangan: Review Abstract  PDF
Hasrul Abdi Hasibuan
Vol 32, No 02 (2015) Formulasi Margarin dan Cokelat Tabur Berbahan Minyak Sawit dan Minyak Inti Sawit menjadi Produk Olesan untuk Roti Tawar Abstract  PDF
Hasrul Abdi Hasibuan, Aga Prima Hardika
Vol 31, No 01 (2014) Studi Perbandingan Sifat Fisikokimia Minyak Inti Sawit (RBDPKO) Terhidrogenasi dalam Cocoa Butter Substitutes (CBS) dengan CBS Komersial Abstract  PDF
Reno Fitri Hasrini, Nami Lestari, Yuliasri Ramadhani Meutia
Vol 32, No 01 (2015) Penggunaan Berbagai Cocoa Butter Substitute (CBS) Hasil Hidrogenasi dalam Pembuatan Cokelat Batangan Abstract  PDF
Mirna Isyanti, Agus Sudibyo, Dadang Supriatna, Ade Herman Suherman
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