Issue Title
Volume 3, Nomor 2, Tahun 2021 Pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia chip yoghurt durian (Durio zibethinus) Abstract  PDF
Aswita Emmawati, Salman Salman, Maulida Rachmawati
Volume 2, Nomor 2, Tahun 2020 Perubahan populasi bakteri asam laktat, kapang/khamir, keasaman dan respons sensoris yoghurt durian Abstract  PDF
Aswita Emmawati, Rafly Rizaini, Anton Rahmadi
Volume 4, Nomor 1, Tahun 2022 Pengaruh suhu dan lama pemanggangan terhadap sifat sensoris snack bar ubi jalar ungu (Ipomoea batatas L. Poir) dengan penambahan yoghurt buah sirsak (Annona muricata L.) Abstract  PDF
Weriana Weriana, Aswita Emmawati, Marwati Marwati
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