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KAJIAN PENGARUH PERLAKUAN PULP DAN LAMA PENYEDUHAN TERHADAP MUTU KIMIA TEH CASCARA
ISOLASI DAN IDENTIFIKASI BAKTERI ASAM ASETAT DARI FERMENTASI KAKAO ACEH
PENGARUH PERBEDAAN KONSENTRASI GARAM DAN GULA TERHADAP KARAKTERISTIK PIKEL REBUNG AMPEL KUNING (Bambusa vulgaris)
KARAKTERISASI MUTU YOGHURT DARI BEBERAPA TINGKAT CAMPURAN SUSU SAPI DENGAN EKSTRAK SELADA AIR (Nasturtium officinale, R.Br)
PENGARUH KONSENTRASI SUBSTRAT TEPUNG KULIT PISANG KEPOK DAN KECEPATAN PENGADUKAN TERHADAP PERTUMBUHAN Lactobacillus acidophilus
PERUBAHAN KOMPONEN KIMIA BELIMBING WULUH (Averrhoa bilimbi L.) SELAMA PEMBUATAN ASAM SUNTI
STUDI KARAKTERISTIK HASIL FERMENTASI OLAHAN BENGKOANG (Pachyrizus erosus ) MENGGUNAKAN BERBAGAI KONSENTRASI RAGI
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