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Vol 34, No 2 (2014) Sifat Organoleptik, Sifat Fisik, serta Kadar Β-Karoten dan Α-Tokoferol Emulsi Buah Merah (Pandanus conoideus) Abstract  PDF
Zita Letviany Sarungallo, Murtiningrum Murtiningrum, Harry Triely Uhi, Mathelda Kurniaty Roreng, Aprida Pongsibidang
 
Vol 26, No 2 (2006) Pengkayaan β-Karoten Mi Ubi Kayu Kayu dengan Tepung Labu Kuning (Cucurbita maxima Dutchenes) Abstract  PDF
Sri Anggrahini, Ika Rahnawati, Agnes Murdijati
 
Vol 22, No 4 (2002) Pengaruh Metode Pengeringan terhadap Kerusakan B-Karoten Mi Ubikayu yang Diperkaya Tepung Labu Kuning Abstract  PDF
Ruslina Azhariati, Sri Anggrahini, Zuheid Noor
 
Vol 29, No 1 (2009) Aktivitas Antioksidan β-Karoten Ubi Jalar yang Dienkapsulasi Menggunakan Gum Arab-Maltodekstrin dan Diaplikasikan pada Cookies Abstract  PDF
Sri Budi Sri Budi Wahjuningsih, Bambang Kunarto
 
Vol 30, No 2 (2010) Perubahan Kandungan Β-Karoten, Asam Lemak Bebas dan Bilangan Peroksida Minyak Sawit Merah Selama Pemanasan Abstract  PDF
Budiyanto Budiyanto, Devi Silsia, Zulman Efendi, Rasie Janika
 
Vol 31, No 3 (2011) Aplikasi Mikroemulsi β-Karoten untuk Menghambat Kerusakan Fotooksidatif Vitamin C pada Sari Buah Jeruk Abstract  PDF
Setyaningrum Ariviani, Sri Rahardjo, Pudji Hastuti
 
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