Zaida, Zaida
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2

The potential of dry fermented cocoa (Theobroma cacao L.) v..:

Lembong, E ; Djali, M ; Zaida.
IOP Conference Series: Earth and Environmental Science.  733 (2021)  1 - p. 012068 , 2021
 
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3

Effect of maltodextrin and arabic gum ratio on physicochemi..:

Sukri, Nandi ; Multisona, Ribi Ramadanti ; Zaida...
International Journal of Food Engineering.  17 (2020)  2 - p. 159-165 , 2020
 
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4

Optimization of gaseous ozone for decontamination process o..:

Waldyani, H ; Zaida ; Andoyo, R.
IOP Conference Series: Earth and Environmental Science.  443 (2020)  1 - p. 012064 , 2020
 
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6

Retention time of ozone at various water condition:

Andoyo, R ; Prawitasari, I A P ; Mardawati, E...
Journal of Physics: Conference Series.  1080 (2018)  - p. 012033 , 2018
 
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9

Fortification of chocolate bars by solid lipid nanoparticle..:

Subroto, Edy ; Zaida, Zaida ; Indiarto, Rossi...
International Journal of Food Properties.  27 (2024)  1 - p. 300-313 , 2024
 
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10

Analisis Faktor Lingkungan dan Akses Pelayanan Kesehatan De..:

Desimal, Iwan ; Ningsih, Murtiana ; Zaida, Una.
Jurnal Ilmiah Global Education.  5 (2024)  2 - p. 1510-1517 , 2024
 
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12

Sosialisasi Jamban Sehat di SMPN 2 Gunung Sari:

Astawan, Wanda Januar ; Desimal, Iwan ; Sofyandi, Arif...
SWARNA: Jurnal Pengabdian Kepada Masyarakat.  3 (2024)  5 - p. 414-418 , 2024
 
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14

Ratio Variation of Maltodextrin and Gum Arabic as Encapsula..:

Yarlina, Vira Putri ; Diva, Alisha ; Zaida, Zaida...
Current Research in Nutrition and Food Science Journal.  11 (2023)  3 - p. 1087-1096 , 2023
 
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