PEMODELAN MATEMATIK TRANSFER PANAS DAN MASSA PADA PROSES PENGGORENGAN BAHAN MAKANAN BERPATI [Mathematical Modelling Heat and Mass Transfer in Frying Process of Starchy Food] מאת Supranto4), Y. Marsono3), Budi Rahardjo2), Supriyanto1)

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KINETIKA PERUBAHAN KADAR 5-Hydroxymethyl -2-Furfural (HMF) BAHAN MAKANAN BERPATI SELAMA PENGGORENGAN [Kinetics of Changes of 5-Hydroxymethyl-2-Furfural (HMF) Content Of Starchy Fo... מאת Y. Marsono3), Budi Rahardjo2), Supriyanto1), Supranto4)

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