Lihat Juga

• Optimization of gamma-aminobutyric acid in three varieties of germinated brown rice using the rotatable central composite design (RCCD) of the response surface methodology (RSM)
  oleh: Udofia, P.G., et al.
  Terbitan: (2020)
• Physical, Chemical, and Sensory Characteristics Evaluation of Bread from Composite Flour of Wheat, Cassava, Soybean, and Potato Starch with the addition of Xanthan Gum
  oleh: S., Pitaria Ferawati; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan, et al.
  Terbitan: (2014)
• Phsysico-chemical and Sensory Characteristics Evaluation of Bread from Composite Flour (Rice, Cassava, Potato Starch and Soybean) with the Addition of Xanthan Gum
  oleh: Waruwu, Forianus; Program Studi Ilmu dan Teknologi Pangan Fakutas Pertanian USU Universitas Sumatera Utara, et al.
  Terbitan: (2015)
• Optimization of antibiotic activity of composites of ethanolic extracts of flower of Mangifera indica, Gongronema latifolium leaves and Citrus sinensis peel using the mixture experimental design of the response surface methodology
  oleh: Ta'awu, K. G., et al.
  Terbitan: (2019)
• The effects of sorghum flour modification and incorporation of cassava flour in gluten free bread making
  oleh: Asra, Aliyya
  Terbitan: (2020)