Showing 1 - 3 results of 3 for search 'FOOD SCIENCE TECHNOLOGY', query time: 0.99s Refine Results
  1. 1
    Optimasi Aktivitas Antioksidan Peptida Aktif dari Ceker Ayam Melalui Hidrolisis Enzim Papain
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  2. 2
    Physicochemical Characteristic of Fermented Goat Milk Added with Different Starters Lactic Acid Bacteria
    “...Development of traditional food including dadih to be commercial fermented milk was needed...”
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  3. 3
    Perbandingan Sifat Antioksidan Propolis pada Dua Jenis Lebah (Apis mellifera dan Trigona sp.) di Mojokerto dan Batu, Jawa Timur, Indonesia
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