Works matching IS 19797788 AND DT 2024 AND VI 35 AND IP 2
Results: 11
Structural Modeling of Knowledge, Attitude, and Prevention Practices of COVID-19 Among Online Food Delivery Services in Greater Jakarta Area, Indonesia.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2024, v. 35, n. 2, p. 256, doi. 10.6066/jtip.2024.35.2.256
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Sifat Antioksidasi Bubuk Kunyit dan Pengaruhnya terhadap SGPT-SGOT Tikus Percobaan.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2024, v. 35, n. 2, p. 246, doi. 10.6066/jtip.2024.35.2.246
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Karakteristik dan Potensi Pangan Fungsional Snack Bar Berbasis Sorgum dengan Perbedaan Jenis Binder.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2024, v. 35, n. 2, p. 237, doi. 10.6066/jtip.2024.35.2.237
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Separasi Garam Natrium dan Protein pada Putih Telur Asin Menggunakan Membran Ultrafiltrasi.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2024, v. 35, n. 2, p. 224, doi. 10.6066/jtip.2024.35.2.224
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Perubahan Tekstur, Aktivitas Air, dan Sifat Termal Dodol selama Penyimpanan sebagai Pengaruh Proporsi Santan Kelapa dan Suhu Penyimpanan.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2024, v. 35, n. 2, p. 198, doi. 10.6066/jtip.2024.35.2.198
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Pengembangan Label Cerdas Kolorimetrik untuk Indikator Kesegaran Lobster Air Tawar dari Film PVA dan Chitosan dengan Ekstrak Kulit Buah Naga Merah.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2024, v. 35, n. 2, p. 185, doi. 10.6066/jtip.2024.35.2.185
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Aplikasi Minyak Sawit Merah sebagai Medium untuk Penumisan Sayur.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2024, v. 35, n. 2, p. 172, doi. 10.6066/jtip.2024.35.2.172
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The Manipulation of Folate Biosynthesis in Lactic Acid Bacteria with a Folate Analog and Enhancers.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2024, v. 35, n. 2, p. 162, doi. 10.6066/jtip.2024.35.2.162
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Homogenitas, Stabilitas, dan Konfirmasi Molekuler Biakan Kering Beku Campuran Escherichia coli dan Salmonella Typhimurium.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2024, v. 35, n. 2, p. 211, doi. 10.6066/jtip.2024.35.2.210
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Evaluasi Kecukupan Panas Proses Pasteurisasi Saus Tomat di PT XYZ dan Dampaknya terhadap Umur Simpan.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2024, v. 35, n. 2, p. 153, doi. 10.6066/jtip.2024.35.2.152
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Pengembangan Produk Olesan Menggunakan Oleogel Minyak Sawit Merah sebagai Pensubstitusi Lemak Padat.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2024, v. 35, n. 2, p. 139, doi. 10.6066/jtip.2024.35.2.139
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- Article