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Vol 4, No 2 (2017) Chemical Characteristics of Biscuit Substituted by Modified Cassava Product (Mocap) Flour from High Cyanide Variety of Cassava Abstract  PDF
Harijono Harijono, Maimunah Hindun Pulungan, Jhauharotul Muchlisyiyah, Erna Triyas Tanti, Teti Estiasih
 
Vol 4, No 3 (2017) Determination Amylolitic Characteristic of Predominant Lactic Acid Bacteria Isolated during Growol Fermentation, in a Different Starch Medium Composition Abstract  PDF
Widya Dwi Rukmi Putri, Elok Zubaidah, Ardiyan Dwi Masahid
 
Vol 4, No 3 (2017) Ethanol Fermentation Potency of Wild Yeast Which Isolated From Soil Drive Nutrient (Sdn) Plantation System Abstract  PDF
Anton Muhibuddin, Indira Rizqita Ivanesthi, Sri Nurhatika, Tjuk Eko Hari Basuki
 
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