Lihat Juga

• Free Glutamate Intake From Foods Among Adults: Case Study in Bogor and Jakarta
  oleh: Nuraida, Lilis; 1. Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University 2. Department of Food Science and Technology, Bogor Agricultural University, et al.
  Terbitan: (2018)
• KARAKTERISASI SIFAT FISIKOKIMIA DAN FUNGSIONAL FRAKSI PATI UWI UNGU (DIOSCOREA ALATA)
  oleh: Nadia, Lula; Departemen Ilmu dan Teknologi Pangan, Institut Pertanian Bogor, Bogor, et al.
  Terbitan: (2015)
• FORMULATION AND PROCESS OPTIMIZATION OF MUFFIN PRODUCED FROM COMPOSITE FLOUR OF CORN, WHEAT AND SWEET POTATO [Formulasi dan Optimasi Proses Produksi Mufin dari Tepung Komposit Jagung, Gandum dan Ubi Jalar]
  oleh: Purnomo, Eko Hari; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor dan South East Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, Bogor., et al.
  Terbitan: (2012)
• Rheology of The Glutinous Rice Flour, Coconut Milk, and Palm Sugar Mixed System in A Traditional Food Dodol Ulame
  oleh: Setiavani, Gusti; Department of Food Science and technology, IPB University (Bogor Agricultural University), Bogor 16002, Indonesia, et al.
  Terbitan: (2019)
• QUANTIFICATION OF Salmonella Typhimurium REDUCTION DURING COLD STORAGE OF RAW SHRIMPS IN THE PRESENCE OF SODIUM METABISULFITE [Kuantifikasi Reduksi Salmonella Typhimurium pada Udang Segar selama Penyimpanan Dingin dengan Penambahan Natrium Metabisulfit]
  oleh: Kusumaningrum, Harsi Dewantari; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor dan Southeast Asian Food Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, Bogor., et al.
  Terbitan: (2012)