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AKTIVITAS ANTIOKSIDAN DAN ANTIBAKTERI EKSTRAK KULIT JERUK MANIS (Citrus sinensis) DAN APLIKASINYA SEBAGAI PENGAWET PANGAN by Ardhia Deasy Rosita Dewi

Published 2019-06-01

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THE MAKING OF RICE BRAN FLOUR-BASED SOURDOUGH BREAD by Ardhia Deasy Rosita Dewi, Arnold Tjahjono

Published 2022-01-01

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PEMBUATAN LEMPOK PISANG (KAJIAN JENIS PISANG DAN KONSENTRASI MADU) by Ardhia Deasy Rosita Dewi, Wahono Hadi Susanto

Published 2013-09-01

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IMMUNOSTIMULANT POTENTIAL OF OYSTER MUSHROOM NUGGET (Pleourotus ostreatus) by Ardhia Deasy Rosita Dewi, Yayon Pamula Mukti

Published 2022-04-01

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Optimasi Formula Tepung Komposit Tinggi Protein dan Seng dengan Response Surface Methodology by Christina Mumpuni Erawati, Ardhia Deasy Rosita Dewi

Published 2022-12-01

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Karakterisasi fisikokimia dan functional properties tepung kulit buah jeruk bali (Citrus maxima) dan tepung kulit buah nangka (Artocarpus heterophyllus) by Karina Natalie, Tjandra Pantjajani, Ardhia Deasy Rosita Dewi, Maria Goretti M. Purwanto

Published 2022-03-01

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The state of plant-based food development and its prospects in the Indonesia market by Viviana Arwanto, Gisela Buschle-Diller, Yayon Pamula Mukti, Ardhia Deasy Rosita Dewi, Christina Mumpuni, Maria Goretti Marianti Purwanto, Johan Sukweenadhi

Published 2022-10-01

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