KARAKTERISASI KIMIA, FISIKOKIMIA DAN ORGANOLEPTIK JAM DAN JELLY JONJOT LABU KUNING (Cucurbita maxima) [Chemical, Physicochemical and Sensory Characterization of Jam and Jelly M...

by Murdijati Gardjito1), Nur Djamilah2), Umar Santoso1)
Published 2006-08-01

PRODUK EKSTRUSI BERBASIS TEPUNG UBI JALAR [Extrusion product made from sweet potato]

by Umar Santoso1), Triastati Murdaningsih2), Rob Mudjisihono3)
Published 2007-06-01

PENGGUNAAN RESPONSE SURFACE METHODOLOGY UNTUK OPTIMASI PROSES DEKAFEINASI MENGGUNAKAN KITOSAN DARI KULIT UDANG [The Use of Response Surface Methodology in Decaffeination Process...

by Suhardi 1), Novia Tabahana 2), Henny Krissetiana H 3), Umar Santoso 1)
Published 2002-04-01