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    • #KodeprogramstudiNamaprogramstudiNamajenjangJenis JurnalTahunJudulNama Jurnal
        
    141203Teknologi PanganS1Q3 Journal2010Gelatinization properties of white maize starch from three varieties of corn subject to oxidized and acetylated-oxidized modificationInternational Food Research Journal
    241203Teknologi PanganS1Q4 Journal2019A Preliminary Study on the Rehydration Characteristics and Cooking Time of Analog Rice from the Formulation of Modified Nagara Bean Flour Through L. Plantarum Fermentation and Sago StarchIOP Conference Series: Earth and Environmental Science
    341203Teknologi PanganS1Q4 Journal2019Characteristics of cheese analogue from corn extract added by papain and pineapple extractIOP Conference Series: Earth and Environmental Science
    441203Teknologi PanganS1Q4 Journal2013Potential productsof coconut shell wood vinegarResearch Journal of Pharmaceutical, Biological and Chemical Sciences
    541203Teknologi PanganS1Q4 Journal2018Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activityFood Research
    641203Teknologi PanganS1Q4 Journal2021Physicochemical and sensory properties of cookies produced from the flour of banana variety of "raja Lawe" and "raja Labu"IOP Conference Series: Earth and Environmental Science
    741203Teknologi PanganS1no-Q Journal2004Strengthening food security program by utilization of medium altitudes land on potato cultivationJournal of Agriculture and Rural Development in the Tropics and Subtropics, Supplement
    841203Teknologi PanganS1Q4 Journal2021The effect of hydrocolloid on stability of Papaya-Pineapple jelly drink during storageIOP Conference Series: Earth and Environmental Science
    941203Teknologi PanganS1Q4 Journal2021The effect of addition of whey protein concentrate and emulsifier on characteristics of cheddar cheese analogue from corn milkIOP Conference Series: Earth and Environmental Science
    1041203Teknologi PanganS1Q4 Journal2020Effect of starch-based edible coating application on potato chips characteristic from tubers and flour of potato variety GranolaFood Research
    1141203Teknologi PanganS1Q2 Journal2021Estimation of the Shelf-Life of Corn Yoghurt Packaged in Polyethene Terephthalate Using the Accelerated Shelf-Life MethodInternational Journal on Advanced Science, Engineering and Information Technology
    1241203Teknologi PanganS1Q4 Journal2019The properties of edible film made of Tapioca, canna and arrowroot as affected by application of various concentration of plasticizerAIP Conference Proceedings
    1341203Teknologi PanganS1Q3 Journal2021Effervescent formulation based on variation of nanocapsules matrix type and roselle (Hibiscus sabdariffa) nanocapsules percentageFood Research
    1441203Teknologi PanganS1Q2 Journal2018Effect of edible coating on quality of chips from potato variety GranolaInternational Journal on Advanced Science, Engineering and Information Technology
    1541203Teknologi PanganS1Q2 Journal2020The changes of chemical composition and antioxidant activity of coconut sap during heating processRasayan Journal of Chemistry
    1641203Teknologi PanganS1Q4 Journal2021The characteristics of cookies from sorghum flour and almond flour with variations in the type of fatIOP Conference Series: Earth and Environmental Science
    1741203Teknologi PanganS1no-Q Journal2005Quality improvement of sweet potato-noodle with soy products supplementation and emulsifier variationJournal of Agriculture and Rural Development in the Tropics and Subtropics, Supplement
    1841203Teknologi PanganS1no-Q Journal2017Quality deterioration and shelf life estimation of corn yogurt was packaged by glass bottleAdvanced Science Letters
    1941203Teknologi PanganS1Q4 Journal2019Effect of sorbitol in application of edible coating on the quality of potato chipsIOP Conference Series: Earth and Environmental Science
    2041203Teknologi PanganS1Q2 Journal2022Characterisation of Polishing Frequency for Three Varieties of Sorghum Grain in Java, IndonesiaInternational Journal of Food Science