PRODUKSI BIOETANOL DARI HIDROLISAT ASAM TEPUNG UBI KAYU DENGAN KULTUR CAMPURAN Trichoderma viride dan Saccharomyces cerevisiae (Ethanol Production From Acid Hydrolysate Cassava Flo... by I Wayan Arnata, Dwi Setyaningsih, Nur Richana

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Effect of Soaking Treatment on Anthocyanin, Flavonoid, Phenolic Content and Antioxidant Activities of <i>Dioscorea alata</i> Flour by Ratnaningsih Ratnaningsih, Nur Richana, Sakae Suzuki, Yoshiharu Fujii

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Potency of (Poly) Acrylic/Carboxymethyl Starch-Chitosan Biohydrogel for Curcumin Oral Delivery Matrix by Eka Ruriani, Djumali Mangunwidjaja, Nur Richana, Titi Candra Sunarti

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The Process of Xylanase Production from Bacillus pumilus RXAIII-5 by NUR RICHANA, TUN TEDJA IRAWADI, M. ANWAR NUR, ILLAH SAILAH, KHASWAR SYAMSU

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ISOLATION AND IDENTIFICATION OF MICROORGANISMS DURING SPONTANEOUS FERMENTATION OF MAIZE [Isolasi dan Identifikasi Mikroorganisme pada Fermentasi Spontan Jagung] by Rahmawati1,2), Ratih Dewanti-Hariyadi1,3)*, Purwiyatno Hariyadi1,3), Dedi Fardiaz1,3), Nur Richana4)

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