| Issue | Title | |
| Volume 2, Nomor 2, Tahun 2020 | Karakteristik sifat sensoris dan kimia pada kue kering hasil dari formulasi tepung beras merah (Oryza nivara L.) dan mocaf (modified cassava flour) | Abstract PDF |
| Maulida Rachmawati, Hudaida Syahrumsyah, Yulian Andriyani, Meggy Dewantara, Ronita Pane | ||
| Volume 5, Nomor 1, Tahun 2023 | Pengaruh substitusi mocaf terhadap sifat kimia dan sensoris boba | Abstract PDF |
| Aisya Maulidina Natasasmita, Bernatal Saragih, Yuliani Yuliani | ||
| Volume 2, Nomor 1, Tahun 2020 | Formulasi tepung terigu, mocaf dan pure labu kuning (Cucurbita moschata) terhadap kadar serta kasar, lemak dan karakteristik sensoris bolu kukus | Abstract PDF |
| Astri Radiani, Hudaida Syahrumsyah, Bernatal Saragih | ||
| 0 - 0 of 3 Items | ||
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