Effect of Processing Conditions, Additives and Starch Substitution on the Quality of Starch Noodle por Kusnandar, Feri

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Application of native and phosphorylated tapioca starches in potato starch noodle por Muhammad, Kharidah, Kusnandar, Feri, Mat Hashim, Dzulkifly, Abd. Rahman, Russly

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Effect of substitution with native and phosphorylated tapioca or sago starch on the quality of glass noodle por Syed Muhammad, Sharifah Kharidah, Kusnandar, Feri, Mat Hashim, Dzulkifly, Abdul Rahman, Russly

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Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures por Amalia, Lia, Yuliana, Nancy Dewi, Sugita, Purwantiningsih, Arofah, Desi, Syafitri, Utami Dyah, Windarsih, Anjar, Rohman, Abdul, Dachriyanus, Dachriyanus, Abu Bakar, Nor Kartini, Kusnandar, Feri

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