Improving The Quality and Quantity of Instant Functional Beverages of Ginger at KUB Tlogosari, Temanggung

by Wahyuningsih Wahyuningsih, Isti Pudjihastuti, Fahmi Arifan, Rizka Amalia, Hafiz Rama Devara
Published 2018-01-01

Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch

by Siswo Sumardiono, Bakti Jos, Isti Pudjihastuti, Arvin M. Yafiz, Megaria Rachmasari, Heri Cahyono
Published 2021-06-01