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Supriyanto1)
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Supriyanto1)
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1
KINETIKA PERUBAHAN KADAR 5-Hydroxymethyl -2-Furfural (HMF) BAHAN MAKANAN BERPATI SELAMA PENGGORENGAN [Kinetics of Changes of 5-Hydroxymethyl-2-Furfural (HMF) Content Of Starchy Fo...
by
Y. Marsono3)
,
Budi Rahardjo2)
,
Supriyanto
1
)
,
Supranto4)
Published 2006-08-01
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Article
2
PEMODELAN MATEMATIK TRANSFER PANAS DAN MASSA PADA PROSES PENGGORENGAN BAHAN MAKANAN BERPATI [Mathematical Modelling Heat and Mass Transfer in Frying Process of Starchy Food]
by
Supranto4)
,
Y. Marsono3)
,
Budi Rahardjo2)
,
Supriyanto
1
)
Published 2006-04-01
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Article
3
AKTIVITAS ANTIOKSIDAN EKSTRAK POLIFENOL KASAR DARI KAKAO HASIL PENYANGRAIAN MENGGUNAKAN ENERJI GELOMBANG MIKRO [Antioxidant activity of crude polyphenol extract from microwave ro...
by
Supriyanto
1
)
,
Haryadi 2)
,
Budi Rahardjo 3)
,
Djagal Wiseso Marseno 4)
Published 2006-12-01
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Article
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