Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments by Nurhayati Nurhayati, Mulono Apriyanto

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Fermentasi Biji Kakao Kering Menggunakan Saccharomyces cerevisiae, Lactobacillus lactis, dan Acetobacter aceti by Mulono Apriyanto, Sutardi Sutardi, Supriyanto Supriyanto, Eni Harmayani

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Community Structure and Social Actions in Action of Land Conversion by M. Chairul Basrun Umanailo, Mulono Apriyanto, Andries Lionardo, Rudy Kurniawan, Bambang Sigit Amanto, Wiwi Rumaolat

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Variable Step Block Hybrid Method for Stiff Chemical Kinetics Problems by Hira Soomro, Nooraini Zainuddin, Hanita Daud, Joshua Sunday, Noraini Jamaludin, Abdullah Abdullah, Mulono Apriyanto, Evizal Abdul Kadir

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