Issue Title
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 13, No 2 (2018) Gelatin Production from Skin of Chicken Leg using A Variety of Naoh Concentration Abstract  PDF
Rety Setyawaty, May Triliandari
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