Irradiasi UV-A pada pati kasava dalam asam laktat untuk meningkatkan baking expansion

بواسطة , SAPUTRO, Arifin Dwi, , Prof. Dr. Ir. Haryadi, MApp.Sc
منشور في 2010

The Effect of Blanching on the Quality of Freeze-Dried Edamame

بواسطة Karyadi, Joko Nugroho Wahyu, Kamila, Inas, Saputro, Arifin Dwi, Ayuni, Dwi
منشور في 2022

Improving Functionality of Chocolate

بواسطة Konar, Nevzat, Palabiyik, Ibrahim, Toker, Ömer Said, Saputro, Arifin Dwi, Pirouzian, Haniyeh Rasouli
منشور في 2022

Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia

بواسطة Muhammad, Dimas Rahadian Aji, Fibri, Dwi Larasatie Nur, Saputro, Arifin Dwi, Sunarharum, Wenny Bekti
منشور في 2022

Application of Steam Jet Agglomerator to Improve the Properties of Instanised Cocoa Drink Powder Mixed with Maltodextrin, Coconut Sugar and Sucrose

بواسطة Saputro, Arifin Dwi, Nurkholisa, Zahfarina, Setiadi, Phung Adi, Dyaningrum, Eva Fadmah, Setiowati, Arima Diah, Kusumadevi, Zulvika, Karyadi, Joko Nugroho Wahyu, Bintoro, Nursigit, Rahayoe, Sri
منشور في 2023

Application of Steam Jet Agglomerator to Improve the Properties of Instanised Cocoa Drink Powder Mixed with Maltodextrin, Coconut Sugar and Sucrose

بواسطة Saputro, Arifin Dwi, Nurkholisa, Zahfarina, Setiadi, Pung Adi, Dyaningrum, Eva Fadmah, Setiowati, Arima Diah, Kusumadevi, Zulvika, Karyadi, Joko Nugroho Wahyudi, Bintoro, Nursigit, Rahayoe, Sri
منشور في 2023