PENINGKATAN KINERJA PADA PROSES PRODUKSI KERIPIK PARU DAN UNTHUK YUYU by Hera Sisca Prasmita, Jhauharotul Muchlisyiyah

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Physicochemical and functional characteristics of black potato (Coleus tuberosus) flour from some locations in East Java Indonesia by Jhauharotul Muchlisyiyah, Teti Estiasih, Dita Puspa Arinta, Hera Sisca Prasmita

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Unveiling The Distinctive Qualities of Malaysian and Thai Rice by Rosnah Shamsudin, Jhauharotul Muchlisyiyah, Parichat Sathongpan, Jaturapatr Varith, Muhammad Hazwan Hamzah

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Chemical Characteristics of Biscuit Substituted by Modified Cassava Product (Mocap) Flour from High Cyanide Variety of Cassava by Harijono Harijono, Maimunah Hindun Pulungan, Jhauharotul Muchlisyiyah, Erna Triyas Tanti, Teti Estiasih

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Parboiled Rice Processing Method, Rice Quality, Health Benefits, Environment, and Future Perspectives: A Review by Jhauharotul Muchlisyiyah, Rosnah Shamsudin, Roseliza Kadir Basha, Radhiah Shukri, Syahmeer How, Keshavan Niranjan, Daniel Onwude

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