Durability and Taste of Tofu with "Ie Asam Sunti" Coagulant von Salmyah, Fachraniah, Fajri, Maulizar

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Rapid and non-destructive determination of vitamin C and antioxidant activity of intact red chilies using visible near-infrared spectroscopy and machine learning tools von Devianti, Sufardi, Hafsah, Siti, Sariadi, Ahmad, Fachraniah, Arianti, Nunik Destria, Saputra, Edo, Hartuti, Sri

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Performance of Rhizomucor Miehei in Amidation Reaction for Fatty Monoethanolamide Synthesis Based on Distillated Palm Fatty Acid von Kurniasih, E., Fachraniah

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UJI BANDING EFEKTIVITAS H2O2 3%, DAN LARUTAN CAMPURAN H2O2 3% DAN MADU 1:1 SEBAGAI SERUMINOLITIK SECARA DILATOMETRI von Zachreini, Indra, Rahayu, Mulyati Sri, Sawitri, Harvina, Fachraniah, Fachraniah

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The influence of addition of papain enzyme and Carboxyl Methyl Cellulose on the textural properties of Tofu von Faridah, Fachraniah, Arifien, Sari, C M

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Papain Enzyme and Lemon as Coagulants in Cottage Cheese von Fachraniah, Rihayat, Teuku, Zaini, Halim, Nita, Desi, Fazil, Muhammad

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