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Found 23 from your keywords: Author : "DINIYAH, Nurud"
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Pasting Properties of Mocaf (Modified Cassava Flour) Using Rapid Viseo Analzyer with Variations of pH Solution

Pasting Properties of Mocaf (Modified Cassava Flour) Using Rapid Viseo Analzyer with Variations of pH Solution

Call Number : KD 641.305 FOO F c.1
Availability : 1 copies available for loan
Pemberdayaan Kelompok Petani Buah Naga Melalui Aneka Produk Olahan

Pemberdayaan Kelompok Petani Buah Naga Melalui Aneka Produk Olahan

Call Number : KD 301.05 JUR J c.1
Availability : 1 copies available for loan
Lablab pupureus protect HaCaT Cells From Oxidative Stress-Induced Cell Death through Nrf2-Mediated Heme Oxygenase-1 Expression via the Activation of p38 and ERK1/2

Lablab pupureus protect HaCaT Cells From Oxidative Stress-Induced Cell Death through Nrf2-Mediated Heme Oxygenase-1 Expression via the Activation of p38 and ERK1/2

Call Number : KD 539.605 INT i c.1
Availability : 1 copies available for loan
Pengaruh Perlakuan pH dan Suhu Terhadap Sifat Fisikokimia MOCAF (Modified Cassava Flour) (Effect of pH and Temperature Treatment on Physicochemical Properties of MOCAF (Modified Cassava Flour))

Pengaruh Perlakuan pH dan Suhu Terhadap Sifat Fisikokimia MOCAF (Modified Cassava Flour) (Effect of pH and Temperature Treatment on Physicochemical Properties of MOCAF (Modified Cassava Flour))

Call Number : KD 641.33682 DIN p
Availability : 1 copies available for loan
Antioxidant potential of non-oil seed legumes of Indonesian’s ethobotanical extracts

Antioxidant potential of non-oil seed legumes of Indonesian’s ethobotanical extracts

Call Number : KD 540.0953805 ARA a c.1
Availability : 1 copies available for loan
Jurnal Teknologi & Industri Pangan, Vol. XXIII, No. 1, Juni 2012, No Klas SER 641.300 5 JUR j:Teknologi Pengolahan Gula Coklat Cair Nira Siwalan (Borassus Flabellifer L.)

Jurnal Teknologi & Industri Pangan, Vol. XXIII, No. 1, Juni 2012, No Klas SER 641.300 5 JUR j:Teknologi Pengolahan Gula Coklat Cair Nira Siwalan (Borassus Flabellifer L.)

Call Number : ART 641.300 5 JUR j
Availability : 2 copies available for loan
Karakteristik Biskuit dari tepung Koro Kratok (Phaseoolus LunatusL.) Termodifikasi Dan Mocaf (Modified Cassava Flour

Karakteristik Biskuit dari tepung Koro Kratok (Phaseoolus LunatusL.) Termodifikasi Dan Mocaf (Modified Cassava Flour

Call Number : KD 338.105 JUR j c.1
Availability : 1 copies available for loan
Formulasi Food Bar Berbasis TepungUbi Jalar Ungu Dan Pisang Agung (Musa Paradisiaca Foratypica) Masak

Formulasi Food Bar Berbasis TepungUbi Jalar Ungu Dan Pisang Agung (Musa Paradisiaca Foratypica) Masak

Call Number : KD 630.205 JUR J c.1
Availability : 1 copies available for loan
Karakteristik Tepung Premiks Berbahan Mocaf (Modified Cassava Flour) Dan AMizena Pada Pembuatan cookies green Tea

Karakteristik Tepung Premiks Berbahan Mocaf (Modified Cassava Flour) Dan AMizena Pada Pembuatan cookies green Tea

Call Number : KD 338.105 JUR j c.1
Availability : 1 copies available for loan
Karakteristik Fisik, Kimia dan Organoleptik Cone Es Krim Dengan Variasi Penambahan Sera Mocaf (Modified Cassava Flour) dan Karagenan

Karakteristik Fisik, Kimia dan Organoleptik Cone Es Krim Dengan Variasi Penambahan Sera Mocaf (Modified Cassava Flour) dan Karagenan

Call Number : KD 338.105 WAR w c.1
Availability : 1 copies available for loan