Chemical properties, functionality, and morphology of taro flour modified by H2O2 oxidation and irradiation of UV light by Ekafitri, R., Pranoto, Y., Herminiati, A.

Optimization of Formula Cookies Based on Purple Sweet Potato Flour (Ipomoea Batatas L.) Using I-Optimal Mixture Design Method by Herminiati A, Kurniasari R A, Cahyadi W

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Techno-Economic Analysis of The Ciplukan (Physalis Angulata Linn) Functional Drink Industry by Luthfiyanti R, Sari D D P, Yustiningsih N, Manalu L P, Subandrio, Purwanto W, Triyono A, Rahman T, Iwansyah AC, Andriansyah R C E, Rahman N, Herminiati A, Rahman N, Anggraheni Y G D, Henanto H, Adinegoro H

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