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In: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, Jg. 25 (2014-09-01), Heft 1, S. 47-56academicJournalZugriff:
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In: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, Jg. 34 (2023-12-01), Heft 2, S. 224-232academicJournalZugriff:
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Modulasi Kadar Pati Resisten Berbagai Pangan Karbohidrat melalui Pemanasan Microwave: Meta-Analisis.In: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, Jg. 34 (2023-12-01), Heft 2, S. 210-223academicJournalZugriff:
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In: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, Jg. 33 (2022-07-01), Heft 2, S. 157-168academicJournalZugriff:
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In: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, Jg. 30 (2019-07-01), Heft 2, S. 91-99academicJournalZugriff:
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In: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, Jg. 33 (2022-07-01), Heft 2, S. 119-128academicJournalZugriff:
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AKTIVITAS ANTIOKSIDAN DAN ANTIHIPERKOLESTEROLEMIA IN VITRO DARI CAMPURAN EKSTRAK ANGKAK DAN BEKATUL.In: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, Jg. 29 (2018-07-01), Heft 2, S. 145-154academicJournalZugriff:
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In: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, Jg. 25 (2014-09-01), Heft 1, S. 72-77academicJournalZugriff:
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In: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, Jg. 26 (2015-09-01), Heft 1, S. 52-62academicJournalZugriff:
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In: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, Jg. 30 (2019-07-01), Heft 2, S. 119-126academicJournalZugriff:
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In: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, Jg. 29 (2018-07-01), Heft 2, S. 175-184academicJournalZugriff:
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In: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, Jg. 29 (2018-07-01), Heft 2, S. 127-136academicJournalZugriff:
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In: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, Jg. 29 (2018), Heft 1, S. 85-92academicJournalZugriff:
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In: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, Jg. 29 (2018), Heft 1, S. 49-57academicJournalZugriff:
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In: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, Jg. 29 (2018), Heft 1, S. 1-9academicJournalZugriff:
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In: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, Jg. 28 (2017-12-01), Heft 2, S. 159-168academicJournalZugriff:
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In: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, Jg. 28 (2017-12-01), Heft 2, S. 194-200academicJournalZugriff:
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In: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, Jg. 28 (2017-09-01), Heft 1, S. 62-69academicJournalZugriff:
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ANALISIS PROKSIMAT, SENYAWA FENOLIK, SIFAT ANTIOKSIDAN DAN ANTIBAKTERI KULIT BUAH Lepisanthes alata.In: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, Jg. 27 (2016-12-01), Heft 2, S. 115-122academicJournalZugriff:
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In: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, Jg. 27 (2016-12-01), Heft 2, S. 105-114academicJournalZugriff: