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Vol. 13 No. 3 (2012)
Vol. 13 No. 3 (2012)
Published:
2013-01-03
Articles
Purification and Characterization of Protease from Protease-producing Bacteria Isolated from Tofu Whey
Agustin Krisna Wardani, Lia Oriana Nindita
PDF
Heat Stability of Red Fruit Extract (Pandanus conoideus) Color as Potential Source of Natural Pigments
Budi Satriyanto, Simon B. Widjanarko, Yunianta Yunianta
PDF
Characteristics of Soaked and Dried Water Yam Flour as Material for Producing Edible Paper
Erning Indrastuti, Harijono harijono, Bambang Susilo
PDF
Study of Preparation Sorghum Flour and Application for Analogues Rice Production
Slamet Budijanto, Yuliyanti yuliyanti
PDF
Low Tannins and HCN of Lindur Fruit Flour Products as an Alternative Food
Sulistyawati sulistyawati, Wignyanto Wignyanto, Sri Kumalaningsih
PDF
Sucrose Content Loss in the Harvest-Loading-Transport System at PG Sindang Laut and PG Tersana Baru, Cirebon
Tajuddin Bantacut, Sukardi sukardi, Irfan Ardiansyah Supatma
PDF
Modification of Dry System Cotton Delinter to Increase Machine Capacity
Gatot Suharto Abdul Fatah, Soebandi soebandi, Musthofa Lutfi, Puji Widodo
PDF
Optimization of Process Variables on Ethanol Production from Sorghum Grain
M. Nur Ghoyatul Amin, Darimiyya Hidayati, Cahyo Indarto
PDF
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