Issue Title
Vol 6, No 1 (2016) Pengaruh Fermentasi Bakteri Asam Laktat Terhadap Sifat Fisikokimia Tepung Gadung Modifikasi (Dioscorea hispida) Abstract  PDF
R. Haryo Bimo Setiarto, Nunuk Widhyastuti
Vol 6, No 1 (2016) Penentuan Jumlah Bakteri Asam Laktat (BAL) dan Cemaran Mikroba Patogen Pada Yoghurt Bengkuang Selama Penyimpanan Abstract  PDF
Yulia Helmi Diza, Tri Wahyuningsih, Wilsa Hermianti
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