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Vol 15, No 1 (2021) PENGARUH SUBSTITUSI TEPUNG SORGUM FERMENTASI TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK KUKIS Abstract  PDF (Bahasa Indonesia)
Seveline Seveline, Indah Putri Divia, Moh Taufik
 
Vol 15, No 2 (2021) PHYSICOCHEMICAL PROPERTIES OF FLOUR AND STARCH OF PURPLE WATER YAM (Dioscorea alata) TUBER AND THE DIFFERENCE ON SENSORY ACCEPTANCE OF THE COOKIES PRODUCED Abstract  PDF
Risa Nofiani, Selvia Ulta, Dewi Safitri, Lia Destiarti
 
Vol 14, No 1 (2020) FORMULASI COOKIES DENGAN SUBTITUSI TEPUNG DAGING IKAN BANDENG (Chanos chanos) MENGGUNAKAN TEKNIK PEMOGRAMAN LINIER Abstract  PDF (Bahasa Indonesia)
Yufia Vita Sari, Fungki Sri Rejeki, Diana Puspitasari
 
Vol 14, No 1 (2020) KARAKTERISTIK COOKIES TEPUNG KIMPUL TERMODIFIKASI (Xanthosoma sagittifolium) DENGAN PENAMBAHAN TAPIOKA Abstract  PDF (Bahasa Indonesia)
Dedin Finatsiyatull Rosida, Nindya Aulia Putri, Maghfiroh Oktafiani
 
Vol 16, No 1 (2022) ANALISA PROKSIMAT COOKIES DENGAN SUBSTITUSI TEPUNG LOKAL Abstract  PDF (Bahasa Indonesia)
Wahyu Kanti Dwi, Anita Wulandari
 
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