| 41 | The Formulation and Characterization of Cake Based on Organic Composite Flour: Red Bean, Soybean, and Corn (Formulasi dan Karakterisasi Cake Berbasis Tepung Komposit Organik … | | Authors: SD Astuti, N Andarwulan, P Hariyadi, FC Agustia | 0000 | 0 |
| 42 | FORMULASI TIWUL DAN BERAS INSTAN TINGGI PROTEIN MENGGUNAKAN TEPUNG UBI KAYU-TEPUNG LEMBAGA JAGUNG DENGAN PENAMBAHAN KONS... | | Authors: FC Agustia, HS Rukmini, PI Gizi, FII Kesehatan | 0000 | 0 |
| 43 | The Production of Winged Bean Jam: The influence of Kappa-Carageenan, Conjac Glucomannan, and Corn Starch on Its Physicochemical Properties (Produksi Selai Kecipir: Pengaruh … | | Authors: SD Astuti, FC Agustia, U FKIK | 0000 | 0 |
| 44 | The Formulation and Characterization of Cake Based on Organic Composite Flour: Red Bean, Soybean, and Corn (Formulasi dan Karakterisasi Cake Berbasis Tep... | | Authors: SD Astuti, N Andarwulan, P Hariyadi, FC Agustia | 0000 | 0 |