Vol. 2 No. 2 (2022): JFAP
Artikel
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Enzymes as Potencial Source for Clean Label Bakery Product: Part 1, Mechanism and Application Single Enzym
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SIFAT KIMIA, FISIKA, DAN ORGANOLEPTIK KERIPIK KULIT PISANG KEPOK ( Musa paradisiaca L.) DENGAN PERLAKUAN VARIASI TEPUNG TAPIOKA DAN TEPUNG BERAS
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Enzymes as Potencial Source for Clean Label Bakery Product: Part 2, Mechanism, Application and Optimization Combination Enzymes
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Sifat Kimia dan Organoleptik Sirup Daun Sirsak (Annona muricata L.) dengan Variasi Konsentrasi Gula
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Pengaruh Subtitusi Tepung Suweg (Amorphopallus campanulatus B1) Terhadap Tingkat Pengembangan, Kekerasan dan Daya Terima Bolu Suweg
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