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2023

Vol 17, No 4 (2023)

Vol 17, No 3 (2023)

Vol 17, No 2 (2023)

Vol 17, No 1 (2023)


2022

Vol 16, No 4 (2022)

Vol 16, No 3 (2022)

Vol 16, No 2 (2022)

Vol 16, No 1 (2022)


2021

Vol 15, No 4 (2021)

Vol 15, No 3 (2021)

Vol 15, No 2 (2021)

Vol 15, No 1 (2021)


2020

Vol 14, No 2 (2020)

Vol 14, No 1 (2020)


2019

Cover Page

Vol 13, No 2 (2019)

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Vol 13, No 1 (2019)


2018

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Vol 12, No 2 (2018)

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Vol 12, No 1 (2018)


2017

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Vol 11, No 2 (2017)

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Vol 11, No 1 (2017)


2016

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Vol 10, No 2 (2016)

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Vol 10, No 1 (2016)


2015

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Vol 9, No 2 (2015)

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Vol 9, No 1 (2015)


2014

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Vol 8, No 2 (2014)


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Keywords Amplang Antioxidant Arrhenius Cookies Drying GMP Organoleptic Quality added value antioxidant essential oil extraction fermentation lactic acid bacteria organoleptic quality quality control sensory shelf life sorghum supply chain

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Publisher

Department of Agroindustrial Technology,
Faculty of Agriculture,
University of Trunojoyo Madura
Raya Telang St. PO BOX 2,
Kamal - Bangkalan - Jawa Timur

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This work is licensed under a Creative Commons Attribution 4.0 International License.
Based on a work at journal.trunojoyo.ac.id