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Issue |
Title |
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Vol 20, No 2 (2023) |
The Application of Various Fermented Malang Apple Water As A Source of Natural Yeast for Sourdough Bread Processing |
Abstract
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Hanif Alamudin Manshur, Desiana Nuriza Putri, Okta Pringga Pakpahan, Qq Wima Akalentera, Noor Harini |
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Vol 16, No 2 (2019) |
Angiotensin I-converting Enzyme (ACE) Inhibitory Activity of ACE Inhibitory Peptides Produced during the Fermentation of Pigeon Pea (Cajanus cajan) Tempe |
Abstract
PDF
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Suci Apsari Pebrianti, Muhammad Nur Cahyanto, Retno Indrati |
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Vol 17, No 2 (2020) |
Sensory Analysis, Caffeine, Chlorogenic Acid and Non-Volatile Taste Compounds of Arabica Coffee (Coffea arabica) Fermented with Sugar Addition for Brew Taste |
Abstract
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Kresna Mulya Santosa, Supriyadi Supriyadi, Sri Anggrahini, Yudi Rahmadian |
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Vol 14, No 1 (2017) |
Kempong, A Traditional Fermented Food in Karangpucung Kidul village, Linggapura Bumiayu, Central Java: Fermentation Agent and Their Roles |
Abstract
PDF
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Isworo Rukmi, Devia Kusmawati Arfina, Endang Kusdiyantini |
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Vol 15, No 1 (2018) |
Study of Physical, Chemical, and Sensory Characteristics of Modified Square Banana Flour (Musa balbisiana) |
Abstract
PDF
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Muhammad Nur Buwono, Bambang Sigit Amanto, Esti Widowati |
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