Vol. 3 No. 2 (2024): April
Articles
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KAJIAN PENGERINGAN ALAMI DAN MEKANIK TERHADAP KARAKTERISTIK BIJI KAKAO BULK Study of Natural and Mechanical Drying to Characteristics of Bulk Cocoa Beans
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DOI :
https://doi.org/10.25047/jofe.v3i2.4697
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Analisis Karakteristik FisikoKimia dan Mutu Tanak Beras Pandan Wangi, Ramos dan Ketan Putih Sebagai Kandidat Pangan Fungsional Analysis of Physical-Chemistry Characteristics and Quality of Pandan Wangi, Ramos, and Glutinous Rice as a Functional Food Candidate
Abstract view : 368 times |
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DOI :
https://doi.org/10.25047/jofe.v3i2.4696
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Pengaruh Substitusi Tepung Labu Kuning Terhadap Karakteristik Fisik, Kimia, Dan Organoleptik Apem Panggang
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DOI :
https://doi.org/10.25047/jofe.v3i2.4362
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Multigrain rice instan sebagai pangan fungsional dengan tinggi protein dan serat panga Multigrain Rice Instant as fungsional food with high protein and dietary fiber
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DOI :
https://doi.org/10.25047/jofe.v3i2.4079
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the Study of the Physical and Chemical Properties of Moringa Leaf Flour from the Drying of Incandescent Lamps Kajian Sifat Fisika dan Kimia Tepung Daun Kelor (Moringa oleifera) Hasil Pengeringan Lampu Pijar
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DOI :
https://doi.org/10.25047/jofe.v3i2.3428
