Issue Title
Volume 2, Nomor 2, Tahun 2020 Pengaruh formulasi karagenan dan EVSpectra(R) terhadap sifat organoleptik dan penerimaan pasar produk jelly oximata Abstract  PDF
Abdullah Ibrahim, Anton Rahmadi, Sulistyo Prabowo
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
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