E-LIB Suche - Ergebnisse für: Sustriawan, B

1

The effect of addition of whey protein concentrate and emul..:

Sumarmono, J ; Sustriawan, B ; Aini, N..
IOP Conference Series: Earth and Environmental Science. 653 (2021) 1 - p. 012127 , 2021

Link: https://doi.org/10.1088/..

2

The characteristics of cookies from sorghum flour and almon..:

Sustriawan, B ; Aini, N ; Setyawati, R...
IOP Conference Series: Earth and Environmental Science. 653 (2021) 1 - p. 012128 , 2021

Link: https://doi.org/10.1088/..

3

The quality of corn milk-based cheese analogue made with vi..:

Aini, N ; Sumarmono, J ; Sustriawan, B..
IOP Conference Series: Earth and Environmental Science. 443 (2020) 1 - p. 012039 , 2020

Link: https://doi.org/10.1088/..

4

Content of dietary fiber and vitamin A in slice jam of Tama..:

Nuraeni, I ; Sustriawan, B ; Proverawati, A
IOP Conference Series: Earth and Environmental Science. 250 (2019) - p. 012009 , 2019

Link: https://doi.org/10.1088/..

5

Characteristics of cheese analogue from corn extract added ..:

Aini, N ; Sustriawan, B ; Prihananto, V.
IOP Conference Series: Earth and Environmental Science. 255 (2019) - p. 012016 , 2019

Link: https://doi.org/10.1088/..

6

Quality evaluation of polypropylene packaged corn yogurt du..:

Aini, Nur ; Prihananto, V ; Sustriawan, B..
IOP Conference Series: Earth and Environmental Science. 102 (2018) - p. 012049 , 2018

Link: https://doi.org/10.1088/..

7

Sifat Fisik, Kimia, dan Fungsional Tepung Jagung yang Dipro..:

Aini, N. (Nur) ; Wijonarko, G. (Gunawan) ; Sustriawan, B. (Budi)
https://www.neliti.com/publications/96111/sifat-fisik-kimia-dan-fungsional-tepung-jagung-yang-diproses-melalui-fermentasi. , 2016

Link: https://www.neliti.com/p..

8

Perendaman dalam Kalsium Klorida dan Penggunaan Edible Coat..:

Haryanti, P. (Pepita) ; Sustriawan, B. (Budi) ; Sujiman, S. (Sujiman)
https://www.neliti.com/publications/94871/perendaman-dalam-kalsium-klorida-dan-penggunaan-edible-coating-untuk-meningkatka. , 2013

Link: https://www.neliti.com/p..

9

Desain Bentuk Dan Kemasan Untuk Mempertahankan Mutu Gula Ke..:

Naufalin, R. (Rifda) ; Sustriawan, B. (Budi) ; Sakhidin, S. (Sakhidin)..
https://www.neliti.com/publications/118644/desain-bentuk-dan-kemasan-untuk-mempertahankan-mutu-gula-kelapa-mold-design-and. , 2013

Link: https://www.neliti.com/p..

10

Potensi Lactobacillus Acidophillus Dan Lactobacillus Planta..:

Handayani, I. (Isti) ; Sustriawan, B. (Budi)
https://www.neliti.com/publications/115695/potensi-lactobacillus-acidophillus-dan-lactobacillus-plantarum-untuk-penurunkan. , 2012

Link: https://www.neliti.com/p..