Works matching IS 19797788 AND DT 2014 AND VI 25 AND IP 2
Results: 10
TEPUNG GEMBILI DAPAT MENGONTROL GLUKOSA DARAH DAN PROFIL LIPID PADA TIKUS DIABETES.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, v. 25, n. 2, p. 193, doi. 10.6066/jtip.2014.25.2.193
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- Article
KARAKTERISTIK BUBUR PEDAS DALAM KEMASAN KALENG.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, v. 25, n. 2, p. 185, doi. 10.6066/jtip.2014.25.2.185
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KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, v. 25, n. 2, p. 176, doi. 10.6066/jtip.2014.25.2.176
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- Article
MODIFIKASI WARNA, TEKTUR DAN AROMA TEMPE SETELAH DIPROSES DENGAN KARBON DIOKSIDA SUPERKRITIK.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, v. 25, n. 2, p. 168, doi. 10.6066/jtip.2014.25.2.168
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- Article
PENGHAMBATAN CAJUPUTS CANDY TERHADAP VIABILITAS KHAMIR Candida albicans SECARA IN VITRO.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, v. 25, n. 2, p. 158, doi. 10.6066/jtip.2014.25.2.158
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- Article
KARAKTERISTIK EMULSI SANTAN DAN MINYAK KEDELAI YANG DITAMBAH GUM ARAB DAN SUKROSA ESTER.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, v. 25, n. 2, p. 152, doi. 10.6066/jtip.2014.25.2.152
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- Article
AKTIVITAS ANTIBAKTERI PROTEIN KAPANG Xylaria psidii KT30 TERHADAP Escherichia coli DAN Bacillus subtilis.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, v. 25, n. 2, p. 146, doi. 10.6066/jtip.2014.25.2.146
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- Article
HIDROLISIS IKAN BERNILAI EKONOMI RENDAH SECARA ENZIMATIS MENGGUNAKAN PROTEASE BIDURI.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, v. 25, n. 2, p. 140, doi. 10.6066/jtip.2014.25.2.140
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- Article
NANOEMULSIFIKASI SPONTAN EKSTRAK JINTAN HITAM DAN KARAKTERISTIK PRODUK ENKAPSULASINYA.
- Published in:
- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, v. 25, n. 2, p. 134, doi. 10.6066/jtip.2014.25.2.134
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- Article
UTILIZATION OF RESPONSE SURFACE METHODOLOGY IN THE OPTIMIZATION OF ROSELLE ICE CREAM MAKING.
- Published in:
- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, v. 25, n. 2, p. 125, doi. 10.6066/jtip.2014.25.2.125
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- Article