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Showing results 1 to 3 of 3
Issue Date
Title
Author(s)
2022-07-05
OPTIMASI PEMBUATAN TEPUNG TALAS TERMODIFIKASI ( Modifiet Taro flour ) DENGAN FERMENTASI Loctobacillus casei BERDASARKAN KADAR PROTEIN
MELIALA, IMELDA NATASIA BR S.
2021-07-06
PENENTUAN KADAR ZAT GIZI MAKRO DAN AKTIVITAS ANTIOKSIDAN DAUN DAN BATANG BANGUN-BANGUN ( Coleus ambonicum Lour ) DENGAN PERBANDINGAN METODE PENGERINGAN
KEMBAREN, PUTRI AMIROH BR
2021-07-15
PENENTUAN KADAR ZAT GIZI MAKRO DAN AKTIVITAS ANTIOKSIDAN DAUN KATUK ( Breynia androgyna (L) Chakrab & N.P.Balakar ) DENGAN PERBANDINGAN METODE PENGERINGAN
NAZLI, AQMALLUN
