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  1. 1
    Bakteri asam laktat dari makanan hasil fermentasi tradisional dan potensi bakteriosinnya

    Bakteri asam laktat dari makanan hasil fermentasi tradisional dan potensi bakteriosinnya by , DJAAFAR, Titiek Farianti, , Dr.Ir. Endang S.R

    Published 1994
    Thesis
  2. 2
    Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

    Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia by Sari, Ariza Budi, Fahrurrozi, Fahrurrozi, Marwati, Tri, Djaafar, Titiek Farianti, Hatmi, Retno Utami, Purwaningsih, Purwaningsih, Wanita, Yeyen Prestyaning, Lisdiyanti, Puspita, Perwitasari, Urip, Juanssilfero, Ario Betha, Rahayu, Endang Sutriswati

    Published 2023
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    Article

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