KARAKTERISTIK UJI PROKSIMAT DAN ANTIOKSIDAN PADA OLAHAN NUGGET AYAM KECOMBRANG.
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- Jurnal Ilmiah Pangan Halal, 2022, v. 4, n. 1, p. 9, doi. 10.30997/jiph.v4i1.9824
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- Article
Works matching IS 27154874 AND DT 2022 AND VI 4 AND IP 1
Results: 6
1
2
PENDAMPINGAN DESAIN KEMASAN PRODUK KERIPIK MORING DI UMKM BANJARWANGI-BOGOR.
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- Jurnal Ilmiah Pangan Halal, 2022, v. 4, n. 1, p. 40, doi. 10.30997/jiph.v4i1.9830
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- Publication type:
- Article
3
PROSES PENGOLAHAN TELUR BEKU.
- Published in:
- Jurnal Ilmiah Pangan Halal, 2022, v. 4, n. 1, p. 35, doi. 10.30997/jiph.v4i1.9829
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- Article
4
EFEKTIFITAS PEMBINAAN PEMENUHAN KOMITMEN REGISTRASI PANGAN SEGAR ASAL TUMBUHAN (PSAT) DI KABUPATEN SUKABUMI.
- Published in:
- Jurnal Ilmiah Pangan Halal, 2022, v. 4, n. 1, p. 25, doi. 10.30997/jiph.v4i1.9828
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- Publication type:
- Article
5
KAJIAN POTENSI PENGEMBANGAN PRODUK SUSU BEBAS LAKTOSA BAGI PENDERITA LACTOSE INTOLERANCE.
- Published in:
- Jurnal Ilmiah Pangan Halal, 2022, v. 4, n. 1, p. 16, doi. 10.30997/jiph.v4i1.9826
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- Publication type:
- Article
6
KARAKTERISTIK SENSORI DAN KIMIA KUE KERING DARI TEPUNG CAMPOLAY DAN MOCAF.
- Published in:
- Jurnal Ilmiah Pangan Halal, 2022, v. 4, n. 1, p. 1, doi. 10.30997/jiph.v4i1.9823
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- Publication type:
- Article