REPOSITORY
# Debug Box
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Sifat Kimia dan Sensoris Sponge Cake Bebas Gluten Dari Mocaf Dengan Subtitusi…
- Tanggal
- 2023-03-09
- No. Panggil
- STP 540.7 Erl s I-2023
- Tanggal
- 2023-03-09
- No. Panggil
- STP 540.7 Erl s I-2023
Profil Sensori dan Karakteristik Kimia Brownies Bebas Gluten Dengan Variasi T…
- Tanggal
- 2023-03-10
- No. Panggil
- STP 540.7 Rin p I-2023
- Tanggal
- 2023-03-10
- No. Panggil
- STP 540.7 Rin p I-2023
Analisis Aktivitas Antioksidan Kombucha Dengan Variasi Persentase Sari Delim…
- Tanggal
- 2023-02-09
- No. Panggil
- STP 644 Met a I-2023
- Tanggal
- 2023-02-09
- No. Panggil
- STP 644 Met a I-2023
Mi Kering Subtitusi Tepung Tempe dan Mocaf (Modified Cassava Flour) Dengan Pe…
- Tanggal
- 2023-01-31
- No. Panggil
- STP 635.65 Dwi m I-2023
- Tanggal
- 2023-01-31
- No. Panggil
- STP 635.65 Dwi m I-2023
Karakteristik Snack Bars Dengan Variasi Suhu Pemanggangan Dan Perbandingan Te…
- Tanggal
- 2022-08-21
- No. Panggil
- STP 635.6 Jer k II-2022
- Tanggal
- 2022-08-21
- No. Panggil
- STP 635.6 Jer k II-2022
Studi Kasus Aktivitas Antioksidan Air Mawar Dengan Variasi Metode Penyulingan
- Tanggal
- 2022-07-21
- No. Panggil
- STP 665.359 85 Erv s II-2022
- Tanggal
- 2022-07-21
- No. Panggil
- STP 665.359 85 Erv s II-2022
Pengaruh Suhu Pemanasan Terhadap Aktivitas Antioksidan Limbah Penyulingan Ai…
- Tanggal
- 2022-07-21
- No. Panggil
- STP 665.359 85 Nip p II-2022
- Tanggal
- 2022-07-21
- No. Panggil
- STP 665.359 85 Nip p II-2022
Karakteristik Fisikokimia dan Sensoris Nata De Labu Siam (Sechium edule Sw.) …
- Tanggal
- 2022-07-28
- No. Panggil
- STP 635.62 Ayu k II-2022
- Tanggal
- 2022-07-28
- No. Panggil
- STP 635.62 Ayu k II-2022
Karakteristik Rengginang Beras Merah (Oryza Nivara) dan Pati Singkong (Manih…
- Tanggal
- 2022-07-26
- No. Panggil
- STP 664.7 Jan k II-2022
- Tanggal
- 2022-07-26
- No. Panggil
- STP 664.7 Jan k II-2022
KARAKTERISTIK SOSIS BERBAHAN DASAR JAMUR TIRAM PUTIH (Pleurotus ostreatus) -…
Sausage is food made from meat or fish that is mashed or minced, seasoned, and put in a casing (round sausage wrap) made of animal intestines or plastic. White oyster mushrooms and tofu are used as an alternative raw materials in making sausage because they are economical, and have high nutritional value such as protein, vitamins, and minerals. Red beans contain nutrients that have a positive …
- Tanggal
- 2021-08-04
- No. Panggil
- STP 633 Gin k II-2021