Characteristics of Physical, Chemical, and Organoleptic Properties of Gulai, Kalio, and Rendang from Rubber Seeds (Hevea Brasiliensis) as Traditional Plant-based Food von Refdi, CW, Rasdiana, FZ, Rini, Deswita, R

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Extraction of Gelatin from Tuna Fish Bones (Thunnus sp) on Variation of Acid Solution von Aisman, Wellyalina, Refdi, C W, Syukri, D, Abdi

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Comparison Effect of Cisokan Rice Flour and Cornstarch on Quality Characteristics of Snack Foods Extrudate with Protein Sources of Bilih Fish (Mystacoleucus padangensis) von Refdi, C W, Ismed, Rasdiana, F Z, Dewi, R K, Rahmadoni, J, Suryani, I P, Ramadhani, A, Monica, D, Rahmadani, O

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Physicochemical and Functional Characteristics of Roasted Sticky Rice Flour (Tapuang Bareh Randang) in Various Methods von Refdi, C W, Murtius, W S, Fajri, P Y

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Application of local resource-based amelioration technology on the chemical properties of Inceptisols in monoculture and polyculture cultivation systems von Herviyanti, H, Maulana, A, Habazar, T, Noer, M, Lita, R P, Refdi, C W, Fathi, A N M, Monikasari, M

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The residual of ameliorant formulation from local resources on chemical properties of inceptisols and production of green bean (Phaseolus vulgaris L.) von Herviyanti, H, Maulana, A, Fathi, A N M, Monikasari, M, Nursyam, E A, Putri, A M I, Habazar, T, Noer, M, Lita, R P, Refdi, C W

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Approximate of C/N Ratio for Ameliorant Formulations from Local Resources in Horticultural Production Centers, Banuhampu Agam von Herviyanti, Maulana, A, Lita, A L, Fathi, A N M, Monikasari, M, Amalia, F, Guspita, A, Nursyam, E A, Putri, A M I, Habazar, T, Noer, M, Lita, R P, Refdi, C W

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Adenine, Guanine, Xanthine and Hypoxanthine Content in Various Indonesian Foods von Sayuti, Kesuma, Yenrina, Rina, Refdi, Cesar Welya, Fajri, Prima Yaumil

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