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Mustofa, Akhmad, Universitas Slamet Riyadi, Indonesia
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Agrobiotek Vol. 1 No. 1 (2024): Agrobiotek - Articles
Characteristics of Donuts with Variations in Soy Flour Substitution (Glycine max L.) and Fermentation Time
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Agrobiotek Vol. 1 No. 1 (2024): Agrobiotek - Articles
Use of Celery (Apium graveolens L.) as a Source of Antioxidant in Potato Vermicelli (Solanum tuberosum)
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Agrobiotek Vol. 1 No. 1 (2024): Agrobiotek - Articles
Physicochemical and Organoleptic Characteristics of Snack Bars Combination of Red Bean Flour (Phaseolus vulgaris L.) and Rice Bran Flour with Variation of Roasting Time
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