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Seveline Seveline
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Seveline Seveline
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Seveline Seveline
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1
PENAMBAHAN BUBUR LABU KUNING TERHADAP PREFERENSI SAUS TOMAT-LABU KUNING
by
Seveline
Seveline
Published 2017-06-01
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Article
2
PENGARUH SUBSTITUSI TEPUNG SORGUM FERMENTASI TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK KUKIS
by
Seveline
Seveline
,
Indah Putri Divia
,
Moh Taufik
Published 2021-03-01
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Article
3
Validasi Metode Analisis Kadar Kalsium pada Susu Segar secara Titrasi Kompleksometri
by
Moh. Taufik
,
Seveline
Seveline
,
Emilia Ratih Saputri
Published 2018-07-01
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4
PENGARUH PENAMBAHAN BAKTERI ASAM LAKTAT TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TEPUNG SORGUM FERMENTASI.
by
Seveline
Seveline
,
Heni Oktafiana
,
Wijaya Murti Indriatama
,
Moh Taufik
Published 2021-03-01
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