Pemanfaatan Ekstrak Ubi Ungu sebagai Pewarna Merah pada Soft Candy dan Stabilitasnya von Ina, Putu Timur, Puspawati, Gusti Ayu Kadek Diah, Ekawati, Gusti Ayu, Putra, Gusti Putu Ganda

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PERBEDAAN KANDUNGAN SENYAWA VOLATIL DAUN SALAM (Eugenia polyantha Wight) PADA BEBERAPA PROSES CURING The Difference of Volatile Compounds of Bay Leaf (Eugenia polyantha Wight.) in... von Ni Made Wartini, Putu Timur Ina, G.P. Ganda Putra

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Evaluation of the nutritional, physical and sensory quality of functional Ladrang chips produced from wheat flour and pregelatinized tannia flour blends von Putra, I. Nengah Kencana, Suparthana, I. Putu, Ina, Ni Putu Timur

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Physicochemical properties and microstructure of the pregelatinized tannia flour prepared by a simple parboiling method von Putra, Nengah

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Chemical Composition of Essential Oil of Cendana Frangipani Flower (Plumeria alba) With Re-Extraction Using Ethanol Solvents von Wartini, Ni Made, Putra, GP Ganda, Ina, Putu Timur

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