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, Dr. Ir. Nurliyani, MS,
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, Dr. Ir. Nurliyani, MS,
Showing
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, Dr. Ir. Nurliyani, MS,
'
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1
ANALISIS FAKTOR-FAKTOR RISIKO YANG BERHUBUNGAN DENGAN KEAMANAN PANGAN JAJANAN ANAK SEKOLAH DASAR DI WILAYAH KECAMATAN TEGAL SELATAN KOTA TEGAL
by
, SUPANDI
,
,
Dr
.
Ir
.
Nurliyani
,
MS
Published 2013
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2
AKTIVITAS ANTIOKSIDAN DAN KUALITAS KEFIR DENGAN IMBANGAN SUSU KAMBING DAN SARI BERAS HITAM YANG BERBEDA
by
, YUDHIANTI PRATIWI
,
,
Dr
.
Ir
.
Nurliyani
,
MS
.
Published 2014
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3
KUALITAS YOGHURT PROBIOTIK BUBUK METODE FOAM-MAT DRYING DENGAN SUHU PENGERINGAN DAN PENAMBAHAN PUTIH TELUR YANG BERBEDA
by
, ARI SURYA SUKARNO
,
,
Dr
.
Ir
.
Nurliyani
,
MS
Published 2014
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4
PENGARUH SUHU PENGERINGAN DAN PENAMBAHAN ALBUMEN PADA METODE FOAM-MAT DRYING TERHADAP KUALITAS YOGURT SUSU KAMBING DENGAN PROBIOTIK Lactobacillus acidophilus
by
, TRI AJI PAMUNGKAS
,
,
Dr
.
Ir
.
Nurliyani
,
MS
.
Published 2013
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5
PENGARUH SUPLEMENTASI SUSU FERMENTASI TERHADAP JUMLAH BAKTERI SEKUM DAN IgA USUS PADA TIKUS NORMAL DAN TIKUS YANG DISENSITISASI ALERGEN DINITROCHLOROBENZENE
by
, Bayu Fakhrinal Putera
,
,
Dr
.
Ir
.
Nurliyani
,
MS
Published 2011
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6
PEMANFAATAN YOGHURT UBI JALAR UNGU (Ipomoea batatas Lamb.) � YUJU � UNTUK PERBAIKAN KADAR TRIGLISERIDA DAN KOLESTEROL TOTAL PADA TIKUS Sprague Dawley YANG DIBERI DIET TINGGI LE...
by
, QISTHIRA SWASTI AMIRINA
,
,
Dr
.
Ir
.
Nurliyani
,
MS
.
Published 2013
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