INOVATION OF MILKS PRODUCT TO CRACKERS WITH TECHNOLOGY TRANSFER CABINET DRYER

by Khothibul Umam Al Awwaly
Published 2017-12-01

Potency of Pulsed Electric Fields Technology for Improving Meat Quality: A Review

by Khothibul Umam Al Awwaly
Published 2017-03-01

Production of Whey Protein Edible Film: The Study of Protein and Glycerol Ratio on Physical and Chemical Properties

by Khothibul Umam Al Awwaly, Abdul Manab, Esti Wahyuni
Published 2012-02-01

Study on N-Amino, Protein and Total Glucose of Etawah Crossbreed Goat and Boer Crossbreed Goat Meat Sauce

by Khothibul Umam Al Awwaly, Aris Sri Widati, Vina Rahmadani
Published 2012-02-01

The Utilization of Different Starter and Incubation Time on Texture, Fat Content and Organoleptic Properties of Nata de Milko

by Khothibul Umam Al Awwaly, Anindhita Puspadewi, Lilik Eka Radiati
Published 2012-02-01

Characterization of Crude Extract of Mucor pusillus Rennin

by Khothibul Umam Al Awwaly, Mustakim Mustakim, Rachmat Agus Budiutomo
Published 2012-02-01

Bioactive Components in The Meat and Their Functional Properties: A Literature Study

by Khothibul Umam Al Awwaly, Suharjono Triatmojo, Yuny Erwanto, Wayan Tunas Artama
Published 2017-03-01

Influence of Lechitine Coating in Edible Film of Whey Protein Application at Gouda Cheese Evaluated From Its Water Activity, Adhesion and

by Manik Eirry Sawitri, Abdul Manab, Khothibul Umam Al Awwaly, Tita Swastikaningrum
Published 2012-02-01

The Organoleptic Quality (Crispiness and Taste) of Rambak Cracker From Rabbit Skin on The Different Technique of Fur Picking

by Dedes Amertaningtyas, Masdiana Ch. Padaga, Manik Eirry Sawitri, Khothibul Umam Al Awwaly
Published 2012-02-01

The Quality of Rambak Cracker from Rabbit Skin (Water Content and Swelling Power) using The Different Technique of Fur Picking

by Dedes Amertaningtyas, Masdiana Ch. Padaga, Manik Eirry Sawitri, Abdul Manab, Khothibul Umam Al-Awwaly
Published 2014-11-01