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Vol 15, No 2 (2020): SEPTEMBER Pengurangan Kadar HCN pada Umbi Gadung Menggunakan Variasi Abu Gosok dan Air Kapur Abstract  PDF
Zulhaq Dahri Siqhny, Elly Yuniarti Sani, Ika Fitriana
 
Vol 15, No 2 (2020): SEPTEMBER Pengaruh Formulasi Tepung Rambut Jagung Dan Tepung Beras Terhadap Kandungan Gizi Dan Sensori Keripik Bayam (Amaranthus Sp). Abstract  PDF
Dionisius Rizky, Haslina Haslina, Ika Fitriana
 
Vol 13, No 2 (2018): September KARAKTERISTIK FISIKOKIMIA ORGANOLEPTIK KERUPUK TAPIOKA DENGAN FORTIFIKASI TEPUNG CANGKANG TELUR AYAM Abstract  PDF
Denthy Aprillita, Endang Bekti Kristiani, Ery Pratiwi
 
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