The profile of pempek as a determining factor of quality, originality and ethnicity
Journal of Physics: Conference Series 1485 (1), 012032, 2020
A Supriadi, D Saputra, G Priyanto, A Baehaki, R Pambayun
Citation : 6
Year : 2020 |
The effect of infrared drying to the microstructural structure and texture of whole Duku intact skin by means of scanning electron microscopy (SEM) technique
Potravinarstvo Slovak Journal of Food Sciences 14, 292-299
L Rahmawati, D Saputra, K Sahim, G Priyanto
Citation : 0
Year : 2020 |
PENGARUH JENIS KEMASAN DAN LAMA PENYIMPANAN TERHADAP KARAKTERISTIK POPCORN KARAMEL
Sriwijaya University, 2020
D TRIYANTI, G Priyanto, E Lidiasari
Citation : 0
Year : 2020 |
PENGARUH INTENSITAS REDUKSI LAPISAN MUKOSA UBI KAYU PADA TAPAI YANG DIHASILKAN
Sriwijaya University, 2020
SHBR SIMAMORA, G Priyanto, R Pambayun
Citation : 0
Year : 2020 |
PENGEMBANGAN EDIBLE FILM KOMPOSIT BERBASIS PATI GANYONG DENGAN PENAMBAHAN MINYAK SAWIT MERAH DAN EKSTRAK DAUN KENIKIR (Cosmos caudatus)
Sriwijaya University, 2020
TRIPLASD SINAGA, B Santoso, G Priyanto
Citation : 0
Year : 2020 |
KARAKTERISTIK FISIK, KIMIA DAN SENSORIS PUFFED RICE DARI GABAH VARIETAS CIHERANG (Oryza sativa) DAN SETAIL (Oryza sativa Linn. var. glutinosa)
Sriwijaya University, 2020
J GUSTIANA, G Priyanto, U Rosidah
Citation : 0
Year : 2020 |
The effect of infrared drying to the microstructural structure and texture of whole Duku intact skin by means of scanning electron microscopy (SEM) technique.
Slovak Journal of Food Sciences 14, 2020
L Rahmawati, D Saputra, K Sahim, G Priyanto
Citation : 6
Year : 2020 |
Scholars Journal of Engineering and Technology
IR Padya, G Priyanto, R Pambayun
Citation : 0
Year : 2020 |
Peningkatan Sifat Bioactive Edible Film dengan Menggunakan Filtrat Bubuk Gambir dan Minyak Sawit Merah
agriTECH 40 (2), 161-168, 2020
B Santoso, S Apriliana, G Priyanto, A Wijaya
Citation : 2
Year : 2020 |
Physicochemical and Antimicrobial Properties of Kinang Extract Microparticle on Various Time and Temperature
G Priyanto
Citation : 0
Year : 2020 |