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Vol 14, No 2 (2019) The Effect of Kluyveromyces Lactis Starter Concentration and Fermentation Time to the Physicochemical and Functional Properties of Egg White Powder Abstract  PDF
Andry Pratama, Wendry Setiadi Putranto, Kusmajadi Suradi, Robiatul Adawiyah, Risanawati Risanawati, Chintia Ninda
 
Vol 10, No 2 (2015) Komposisi Kimia dan Beberapa Sifat Fungsional Protein Paru Sapi yang Diekstraksi Dengan Metode Alkali Abstract  PDF
Khotibul Umam Al Awwaly, Suharjono Triatmojo, Wayan Tunas Artama, Yuny Erwanto
 
Vol 10, No 1 (2015) Komponen Bioaktif Dalam Daging dan Sifat Fungsionalnya: Sebuah Kajian Pustaka Abstract  PDF
Khothibul Umam Al Awwaly, Suharjono Triatmojo, Yuny Erwanto, Wayan Tunas Artama
 
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