Issue Title
Vol 7, No 3 (2018) Karakteristik Tepung Pisang dari Bahan Baku Pisang Lokal Bengkulu Abstract  PDF
Yessy Rosalina, Laili Susanti, Devi Silsia, Rudi Setiawan
Vol 8, No 1 (2019) Pepaya sebagai Bahan Pengisi pada Produksi Pasta Tomat Abstract  PDF
Sunarmani Sunarmani, Kirana Sanggrami Sasmitaloka
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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