KINETIKA PERUBAHAN KADAR 5-Hydroxymethyl -2-Furfural (HMF) BAHAN MAKANAN BERPATI SELAMA PENGGORENGAN [Kinetics of Changes of 5-Hydroxymethyl-2-Furfural (HMF) Content Of Starchy Fo...

by Y. Marsono3), Budi Rahardjo2), Supriyanto1), Supranto4)
Published 2006-08-01

PEMODELAN MATEMATIK TRANSFER PANAS DAN MASSA PADA PROSES PENGGORENGAN BAHAN MAKANAN BERPATI [Mathematical Modelling Heat and Mass Transfer in Frying Process of Starchy Food]

by Supranto4), Y. Marsono3), Budi Rahardjo2), Supriyanto1)
Published 2006-04-01

AKTIVITAS ANTIOKSIDAN EKSTRAK POLIFENOL KASAR DARI KAKAO HASIL PENYANGRAIAN MENGGUNAKAN ENERJI GELOMBANG MIKRO [Antioxidant activity of crude polyphenol extract from microwave ro...

by Supriyanto 1), Haryadi 2), Budi Rahardjo 3), Djagal Wiseso Marseno 4)
Published 2006-12-01