Issue Title
Vol 38, No 2 (2021) Pengaruh Waktu Fermentasi dan Pengadukan pada Fermentor Tank Lini Proses Mokaf 4.0 terhadap Karakteristik Reologi Mokaf yang Dihasilkan Abstract  PDF
Yuliasri Ramadhani Meutia, Nobel Christian Siregar, Fitri Hasanah, Nami Lestari, Helmi Helmi
Vol 34, No 1 (2017) Modifikasi Flakes Sarapan Pagi Berbasis Mocaf dan Tepung Jagung Abstract  PDF
Irma Susanti, Enny Hawani Loebis, Shilvi Meilidayani
Vol 28, No 02 (2011) (The Effect of the Mixed Flour to The Quality to Chiken Nugget) Abstract  PDF
Eko Susanto, Nami Lestari, Mirna Isyanti, Sumadyo Rahardjo
Vol 28, No 01 (2011) (The Influence of Preparation Time of Enzymes Fermentation for the Quality of Modified Cassava Flour (MOCAF) Abstract  PDF
Tita Aviana, H G Pohan, Reno Fitri Hasrini
Vol 30, No 02 (2013) Implementasi Kultur Campuran Bakteri Asam Laktat Untuk "Scale UP" Produksi Tepung Mocaf Abstract  PDF
Enny Hawani Loebis, H. Guring Pohan, Yuliasri Ramadhani Meutia, Indra Wirawan, Nuni Novitasari
Vol 30, No 01 (2013) Viabilitas Bakteri Asam Laktat Pada pembuatan Starter Mokaf Abstract  PDF
Yuliasri Ramadhani Meutia, Hitler Guring Pohan, Enny Hawani Loebis
1 - 6 of 6 Items

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