| Issue | Title | |
| Vol 35, No 3 (2015) | Peningkatan Kandungan Protein Mie Basah dari Tapioka dengan Substitusi Tepung Koro Pedang Putih (Canavalia ensiformis L.) | Abstract PDF |
| Agnes Murdiati, Sri Anggrahini, Ayuk Alim | ||
| Vol 28, No 2 (2008) | Potensi Protein Kecambah Kedelai dalam Menstimulasi Sekresi Insulin pada Pankreas Tikus Normal dan Diabetes | Abstract PDF |
| Bayu Kanetro, Zuheid Noor, Sutardi Sutardi, Retno Indrati | ||
| Vol 35, No 4 (2015) | Sifat Fungsional Isolat Protein ‘Blondo’ (Coconut Presscake) dari Produk Samping Pemisahan VCO (Virgin Coconut Oil) dengan Berbagai Metode | Abstract PDF |
| Siti Permatasari, Pudji Hastuti, Bambang Setiaji, Chusnul Hidayat | ||
| Vol 29, No 1 (2009) | Pengaruh Penggunaan Formalin terhadap Kerusakan Protein Daging Ikan Tuna (Thunus sp) | Abstract PDF |
| Daniel A. N. Apituley | ||
| Vol 37, No 2 (2017) | Kinetika Oksidasi Protein Ikan Kakap (Lutjanus sp) Selama Penyimpanan | Abstract PDF |
| Rahim Husain, Suparmo Suparmo, Eni Harmayani, Chusnul Hidayat | ||
| Vol 30, No 3 (2010) | Pengaruh Jumlah Lemak terhadap Sifat Fisik dan Kesukaan Meat Analog Protein Kecambah Kacang Tunggak (Vigna unguiculata) | Abstract PDF |
| Eri Yusniardi, Bayu Kanetro, Agus Slamet | ||
| Vol 18, No 1 (1998) | Pembuatan Brondong dari Berbagai Beras | Abstract PDF |
| B.A. Susila Santosa, Narta Narta, D.S. Damardjati | ||
| Vol 32, No 3 (2012) | Pengaruh Perendaman dan Perebusan Terhadap Kandungan Protein, Gula, Total Fenolik dan Aktivitas Antioksidan Kerandang (Canavalia virosa) | Abstract PDF |
| Titiek Farianti Djaafar, Umar Santosa, Muhammad Nur Cahyanto, Endang S Rahayu | ||
| Vol 38, No 2 (2018) | Karakteristik Fisikokimia Yogurt Tanpa Lemak dengan Penambahan Whey Protein Concentrate dan Gum Xanthan | Abstract PDF |
| Mohamad Djali, Syamsul Huda, Lovita Andriani | ||
| 21 - 29 of 29 Items | << < 1 2 | |
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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.