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Online ISSN : 2087-751X
Print ISSN : 1979-7788
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By Author
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Mathematical Modelling Heat and Mass Transfer in Frying Process of Starchy Food
Supriyanto ., Budi Rahardjo, Y Marsono, Supranto .
DOI record not available
28
Abstract View : 783
Download :3024
PEMODELAN MATEMATIK PERUBAHAN PARAMETER MUTU KERUPUK SELAMA PENGGORENGAN DENGAN PASIR [Mathematical Modeling of Quality Parameter Changes of Chips During Sand Frying]
Siswantoro - -, Budi - Rahardjo, Nursigit - Bintoro, Pudji - Hastuti
DOI record not available
17
Abstract View : 785
Download :2053
MODEL PERUBAHAN VOLUME KERIPIK BUAH SELAMA PROSES PENGGORENGAN SECARA VAKUM [Model for Volume Changes in Fruit Chips during Vacuum Frying]
. Jamaluddin, Budi Rahardjo, Pudji Hastuti, . Rochmadi
DOI record not available
85
Abstract View : 1209
Download :2044
KINETIKA PERUBAHAN KADAR 5-Hydroxymethyl -2-Furfural (HMF) BAHAN MAKANAN BERPATI SELAMA PENGGORENGAN [Kinetics of Changes of 5-Hydroxymethyl-2-Furfural (HMF) Content Of Starchy Food during Frying]
Supriyanto ,, Budi Rahardjo, Y. Marsono, Supranto ,
DOI record not available
109
Abstract View : 1051
Download :7995
PRAPEMANASAN MENINGKATKAN KERENYAHAN KERIPIK SINGKONG DAN UBI JALAR UNGU
- Rosanna, Yonas Octora, Adil Basuki Ahza, Dahrul Syah
72-79
Abstract View : 3328
Download :17549
10.6066/jtip.2015.26.1.72
Pengaruh Tepung Beras Pragelatinisasi terhadap Penyerapan Minyak dan Sensori Kue Cucur
Putri Novita Savitri, Elvira Syamsir, Slamet Budijanto
1-10
Abstract View : 959
Download :1877
10.6066/jtip.2022.33.1.1
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