Improving Students Skills in Writing Letters of Commerce by Developing Correspondence Module-based POE (Predict-Observe-Explain) von Kumalasari, Novita, Churiyah, Madziatul, Sukmawati, Erna

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Pengembangan E-Modul Berbasis Kearifan Lokal Daerah Grobogan untuk Meningkatkan Hasil Belajar Siswa Sekolah Dasar von Kumalasari, Novita, Fathurohman, Irfai, Fakhriyah, Fina

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Physicochemical and sensory properties of pasta sauce thickened by different starches von Indrianti, Novita, Ratnawati, Lia, Kumalasari, Rima, Sholichah, Enny, Afifah, Nok

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Nutrition and toxicity properties of fried grasshopper (Oxya chinensis): The effect of air frying temperature and times of cooking von Iwansyah, Ade Chandra, Latifatunnajib, Sukma, Kumalasari, Ika Dyah, Ariani, Dini, Wardhani, Riuh, Herawati, Ervika Rahayu Novita, Juliagani, Bekti

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Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato von Afifah, Nok, Sarifudin, Achmat, Kumalasari, Rima, Indrianti, Novita, Ratnawati, Lia, Karim, Mirwan Ardiansyah, Hanifah, Umi, Haryanto, Aidil, Siregar, Yusnan Hasni, Taufan, Andi

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Effects of photooxidation exposure time on the modification of cassava starch: a comprehensive study on chemical, functional, structural, and morphological properties von EKAFITRI, Riyanti, PALUPI, Niken Widya, WIJAYA, Muhammad Eka, SARIFUDIN, Achmat, RATNAWATI, Lia, INDRIANTI, Novita, KUMALASARI, Rima, FURQON, Maulana, PUTRI, Siti Khudaifanny Dasa Febrianti Asna, SETIABOMA, Woro

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Physicochemical, Sensory, and Cooking Qualities of Gluten-free Pasta Enriched with Indonesian Edible Red Seaweed (Kappaphycus Alvarezii) von Sholichah, Enny, Kumalasari, Rima, Indrianti, Novita, Ratnawati, Lia, Restuti, Ari, Munandar, Aris

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