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  1. 1
    PENGARUH PENAMBAHAN BUBUK Lactobacillus plantarum Dad-13 TERHADAP TOTAL BAKTERI ASAM LAKTAT, SIFAT FISIK, DAN SENSORIS SELAI COKELAT KACANG

    PENGARUH PENAMBAHAN BUBUK Lactobacillus plantarum Dad-13 TERHADAP TOTAL BAKTERI ASAM LAKTAT, SIFAT FISIK, DAN SENSORIS SELAI COKELAT KACANG von Kamil, Rafli, Dewi, Swastika, Legowo, Anang Mohammad, Mukti, Naura Poetry Nadima, Rahayu, Endang Sutriswati


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  2. 2
    The Functional Properties of Rabbit Skin Gelatin Compared to Commercial Gelatin and Its Application in Jelly Candy

    The Functional Properties of Rabbit Skin Gelatin Compared to Commercial Gelatin and Its Application in Jelly Candy von Nurwantoro, Nurwantoro, Hintono, Antonius, Legowo, Anang Mohammad, Mulyani, Sri, Quna, Tisqa Rizky, Sutaryo, Sutaryo


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  3. 3
    Estimation of Shelf Life Pasta Spice for Dekke Mas Na Niura with the Accelerated Shelf Life Test (ASLT) Method Arrhenius Equation

    Estimation of Shelf Life Pasta Spice for Dekke Mas Na Niura with the Accelerated Shelf Life Test (ASLT) Method Arrhenius Equation von Simbolon, Natalia Putri Erva, Setiani, Bhakti Etza, Legowo, Anang Mohammad


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  4. 4
    The influence of environmental, economic, government and income factors on sustainability of porang (Amorphophallus muelleri Blume) in Madiun Regency, East Java

    The influence of environmental, economic, government and income factors on sustainability of porang (Amorphophallus muelleri Blume) in Madiun Regency, East Java von Ridhanto, Mohammad Rizki, Mukson, Legowo, Anang M.


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