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Vol 11, No 2 (2016) Kestabilan Emulsi dan Karakteristik Sensoris Low Fat Mayonnaise dengan Menggunakan Kefir sebagai Emulsifier Replacer Abstract  PDF
Herly Evanuarini, Nurliyani Nurliyani, Indratiningsih Indratiningsih, Pudji Hastuti
 
Vol 17, No 1 (2022) Development of Low Fat Mayonnaise Using Whey Protein as a Natural Emulsifier Abstract  PDF
Tri Umar Satriawan, Herly Evanuarini, Imam Thohari
 
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