| 41 | THE EFFECT OF SOYBEAN FLOUR IN CHEMICAL AND SENSORY PROPERTIES OF SPREAD PRODUCT BASED ON RED PALM OIL | | Authors: SD Astuti, G Widjonarko | 0000 | 0 |
| 42 | The Formulation and characterization of Cake Based on Composite Organic Flour: Red Bean, Soybean, and Corn | Pembangunan Pedesaan 2 (1), 2019 | Authors: SD Astuti, N Andarwulan, P Hariyadi, FC Agustia | 2019 | 0 |
| 43 | 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 |
| 44 | The Formulation and The Physicochemical and Sensory Characterization of Analoque Meatball Based on Oyster Mushroom with The Addition of Euchema Cotonii a... | | Authors: SD Astuti, R Naufalin | 0000 | 0 |
| 45 | The Formulation and The Physicochemical and Sensory Characterization of Analoque Meatball Based on Oyster Mushroom with The Addition of Euchema Cotonii and Cassava Starch … | | Authors: SD Astuti, R Naufalin | 0000 | 0 |
| 46 | The Production of Winged Bean Jam: The influence of Kappa-Carageenan, Conjac Glucomannan, and Corn Starch on Its Physicochemical Properties (Produksi Sel... | | Authors: SD Astuti, FC Agustia, U FKIK | 0000 | 0 |
| 47 | TOFU PRODUCTION BASED ON LOCAL VARIETY SOYBEAN | | Authors: R Naufalin, SD Astuti, B Ferdiansyah, A Rusdiana | 0000 | 0 |