Pengaruh Lama Fermentasi Terhadap Rendemen dan Mutu Fisik Minyak Nilam Pogostemon cablin Benth) by Slamet Slamet, Ulyarti Ulyarti, S.L Rahmi

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Pengaruh Konsentrasi Pati Dan Jenis Pelarut Pada Modifikasi Pati Menggunakan Metode Presipitasi Terhadap Sifat Fisik Pati Uwi Putih (Dioscorea Alata) by Ulyarti Ulyarti, M Mursyid, N Nazarudin, Junri anton Situmorang

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Catalytic Cracking of Methyl Ester from Used-Cooking Oil Using Ni-Impregnated Active Charcoal Catalyst by Nazarudin Nazarudin, Ulyarti Ulyarti, Oki Alfernando, Yogie Yogendra Hans

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Functional Properties of Purple Water Yam Flour Modified by Lactobacillus plantarum by Ulyarti Ulyarti, Ade Yulia, Nazarudin Nazarudin, Yunta Gombang Armando, Lela Erawaty

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THE PROCESSING TECHNIQUE AFFECTS THE PHYSICOCHEMICAL AND TEXTURAL CHARACTERISTICS OF PURPLE YAM BASED GLUTEN-FREE DOUGH by Ulyarti, Nazarudin, Lisani, Nur Wulandari

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MODIFIKASI PATI UWI KUNING (DIOSCOREA ALATA) MENGGUNAKAN METODE PRESIPITASI SERTA APLIKASINYA UNTUK EDIBLE FILM by N Panjaitan, U Ulyarti, M Mursyid, N Nazarudin

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IMPROVING PEMPEK’S SHELF LIFE USING YAM’S STARCH BASED BIOPLASTICS PACKAGING WITH ADDITION OF CLOVE OIL by Ulyarti, Ria Amelia Yolanda, Dian Wulansari, Agus Salim, Nazarudin

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PENGARUH LAMA FERMENTASI BIJI KAKAO (Theobroma cacao L.) TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK BUBUK KAKAO by Addion Nizori, Oline Yatinko Tanjung, Ulyarti, Arzita, Lavlinesia, Budiyati Ichwan

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The application of gelatinisation techniques in modification of cassava and yam starches using precipitation method by Ulyarti, U., Lisani, L., Surhaini, S., Lumbanraja, P., Satrio, B., Supriyadi, S., Nazarudin, N.

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