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Vol 28, No 3 (2008) Kajian Konsentrasi Bakteri Asam Laktat dan Lama Fermentasi pada Pembuatan Tepung Pati Singkong Asam Abstract  PDF
Rosida Armanto, Anita Sawitri Nurasih
 
Vol 34, No 1 (2014) Karakteristik Sifat Fisikokimia Pati Garut (Maranta arundinaceae) Abstract  PDF
Didah Nur Faridah, Dedi Fardiaz, Nuri Andarwulan, Titi Candra Sunarti
 
Vol 26, No 1 (2006) Karakteristik dan Studi Kasus Penerimaan Mi Sagu oleh Masyarakat di Sulawesi Selatan (Characteristics and Case Study of Sago Noodle's Acceptability by Consumer in South Sulawesi) Abstract  PDF
Endang Y. Purwani, Y. Setiawaty, H. Setianto, Widaningrum Widaningrum
 
Vol 31, No 1 (2011) Karakteristik Pati dari Batang Sagu Kalimantan Barat pada Tahap Pertumbuhan yang Berbeda Abstract  PDF
Maherawati Maherawati, Retno Budi Lestari, Haryadi Haryadi
 
Vol 21, No 1 (2001) Subtitusi Terigu dengan Pati Garut (Maranta Arundinaceae L) pada Pembuatan Roti Tawar Abstract  PDF
Husniarti HUsniarti, Indiyah S. Utami, Siti Rahayu
 
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