Published:
2010-05-17
Research Paper
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Change Volatile Components During Soy Sauce Fermentation
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Effects of Different Lipid Extractions on Gelatinization and Retrogradation of Bitter Nuts (Gnetum gnemon) Starch
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OptimationStudy of Processing Technology of Instant Corn Grits
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Supplementation of Lactocbacillus acidophilus SNP-2 Into Tape and its Effect to the Volunteer
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Zeolit Performance in Improving the Quality of Used Oil
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Anti-hypercholesterolemic Potency of Cassia Vera (Cinnamomum burmanni Nees ex Blume) Bark Extract
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The Utilization of By Product of Tapioca Industry on Nata de Cassava Processing : To Study the Addition of Sucrose and Mungbean Sprout
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Production Of Peptone From Waste Beer Industry Using Papain for Bacterial Growth Medium
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Food Security Model at Household Level on Horticulture Village
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EVALUATION OF MONOLAYER MOISTURE CAPACITY AND THE ENERGY CONSTANT OF SOME POWDERED SPICES BY USING BET AND GAB MODELS
DOI record not available130Abstract Views : 704