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Yulia Dari, Erviana Angga , Female

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Physicochemical Analysis of Subtitution Sus Cake Wheat Flour with Mocaf in a Variation of Peanut Flour

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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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Characteristics of Donuts with Variations in Soy Flour Substitution (Glycine max L.) and Fermentation Time

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The Effect of Heating Temperature on the Antioxidant Activity of Red Rose Water Distillation Waste (Rosa damascena Mill) Using Varying Distillation Methods

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Use of Celery (Apium graveolens L.) as a Source of Antioxidant in Potato Vermicelli (Solanum tuberosum)

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