| Issue | Title | |
| Accepted Manuscripts | Sifat sensoris, kadar air dan angka kapang khamir pada cookies yang diformulasi dengan terigu, umbi singkong dan tepung daun singkong (Manihot utilissima) selama penyimpanan | Abstract |
| Renni Oktaviani, Bernatal Saragih, Aswita Emmawati | ||
| Volume 4, Nomor 1, Tahun 2022 | Karakteristik fisik-kimia cookies formulasi tepung daun singkong (Manihot utilissima), umbi singkong dan tepung terigu selama penyimpanan | Abstract PDF |
| Endah Nur Shabrina, Bernatal Saragih, Anton Rahmadi | ||
| 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 | ||
| 0 - 0 of 3 Items | ||
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