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Vol 9, No 1 (2020) Characteristics of Nata De Taro from “Beneng” Taro Starch Waste with Addition of Various Types of Carbon and Isolated Soy Protein Abstract  PDF
Dini Nur Hakiki, Tuti Rostianti Maulani
 
Vol 12, No 1 (2023) Dynamic Rheological, Thermal, and Structural Properties of Starch from Modified Cassava Flour (MOCAF) with Two Cultivars of Cassava Abstract  PDF
Nurud Diniyah, Miyuki Iguchi, Mai Nanto, Tomoyuki Yoshino, Achmad Subagio
 
Vol 9, No 3 (2020) The Use of Three Species of Lactic Acid Bacteria in the Mocaf (Modified Cassava Flour) Production Abstract  PDF
Seveline Seveline, Riskya Heldyana, Siti Kurniawati
 
Vol 8, No 3 (2019) Pengaruh Konsentrasi Natrium Klorida dan Lama Fermentasi pada Mutu Fisikokimia, Mikrobiologi, dan Sensori Kimchi Rebung Abstract  PDF
Ade Chandra Iwansyah, Luthfiara Ghiyats Patiya, Hervelly Hervelly
 
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