Issue Title
Vol 8, No 1 (2023): March 2023 Perbandingan Sifat Fisikokimia Pati Tepung Beras, Singkong & Pisang Termodifikasi dengan Ragi (Saccharomycess cerevisiae) Abstract  PDF
Silviwanda Silviwanda, Najib Tuisina Naenum, Novianti Utami Putri, Rianti Mayangsari, Ryandika Trahna Fadilla
Vol 7, No 2 (2022): September 2022 Modifikasi Pati dengan Fermentasi (S. cerevisiae) pada Tepung Pisang, Tepung Ubi Ungu, dan Tepung Ketan Hitam Abstract  PDF
Kamila Lavenia Dewi, Dhila Ery Aulina, Febriany Wulandari, Shinta Maharani
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