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  1. 1
    PEMODELAN MATEMATIK TRANSFER PANAS DAN MASSA PADA PROSES PENGGORENGAN BAHAN MAKANAN BERPATI [Mathematical Modelling Heat and Mass Transfer in Frying Process of Starchy Food]

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

    Izdano 2006-04-01
    Polni tekst
    Article
  2. 2
    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 Food during Frying]

    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... od Y. Marsono3), Budi Rahardjo2), Supriyanto1), Supranto4)

    Izdano 2006-08-01
    Polni tekst
    Article

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