Issue Title
Vol 4, No 1 (2014) Pengaruh Konsentrasi Sari Buah dan Jenis Gula Terhadap Mutu Minuman Fungsional dari Bengkuang (Pachyrhizus erosus) Abstract  PDF
Kamsina Kamsina
Vol 8, No 2 (2018) Pengaruh waktu hidrolisis dan konsentrasi HCl terhadap karakteristik pati termodifikasi dari bengkuang (Pachyrrhizus erosus) Abstract
Gustri Yeni, S Silfia, Wilsa Hermianti, Tri Wahyuningsih
Vol 10, No 1 (2020) Pengaruh pencampuran bengkuang (Pachyrhizus erosus L) dengan terung belanda (Cyphomandra betacea Sendtn) terhadap karakteristik velva dihasilkan Abstract
Diana Sylvi, N. Novelina, Anisa Kurniati
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