., Sugiyono, Indonesia
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Jurnal Teknologi dan Industri Pangan Vol. 20 No. 1 (2009): Jurnal Teknologi dan Industri Pangan - Research Paper
MODIFIKASI PATI GARUT (Marantha arundinacea) DENGAN PERLAKUAN SIKLUS PEMANASAN SUHU TINGGI-PENDINGINAN ( AUTOCLAVING-COOLING CYCLING) UNTUK MENGHASILKAN PATI RESISTEN TIPE III [Arrowroot (Marantha arundinacea) Starch Modification Through Autoclaving-Coo
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Jurnal Teknologi dan Industri Pangan Vol. 20 No. 1 (2009): Jurnal Teknologi dan Industri Pangan - Research Paper
KAJIAN FORMULASI BISKUIT JAGUNG DALAM RANGKA SUBSTITUSI TEPUNG TERIGU [Study on Corn Biscuit Formulation to Subtitute of wheat Flour]
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Jurnal Teknologi dan Industri Pangan Vol. 19 No. 2 (2008): Jurnal Teknologi dan Industri Pangan - Research Paper
Effects of Pre-treatments Prior Drying on Young Corn Kernel Instant (YCKI)
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Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): Jurnal Teknologi dan Industri Pangan - Research Paper
Characterization of Sweet Potato Flour (Ipomea batatas L.) var. Shiroyutaka and Assesment of the potential as Alternative Carbohydrate Source For Food Product
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Jurnal Teknologi dan Industri Pangan Vol. 17 No. 3 (2006): Jurnal Teknologi dan Industri Pangan - Research Paper
Effects of Freezing and Drying Methods on the Characteristics of Instant Corn Grits
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Jurnal Teknologi dan Industri Pangan Vol. 15 No. 2 (2004): Jurnal Teknologi dan Industri Pangan - Research Paper
OptimationStudy of Processing Technology of Instant Corn Grits
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Jurnal Teknologi dan Industri Pangan Vol. 14 No. 1 (2003): Jurnal Teknologi dan Industri Pangan - Research Paper
Characterization of Maltodextrin DP 3-9 and Assesment of Its Potential Application as Carbohydrate Source in Sport Drink
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Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan - Research Paper
PENGEMBANGAN PRODUK MI INSTAN DARI TEPUNG HOTONG (Setaria italica Beauv.) DAN PENDUGAAN UMUR SIMPANNYA DENGAN METODE AKSELERASI [Development of Instant Noodle Made from Foxtail Millet (Setaria italica Beauv.) Flour and Prediction of Its Shelf Life u
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