Search Results - Angwar, Mukhamad

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  1. 1
    Nutritional and sensory characteristics of sari tempe formulated from import soybean (glycine max)

    Nutritional and sensory characteristics of sari tempe formulated from import soybean (glycine max) by Kurniadi, Muhamad, Andriani, Martina, Sari, Intan Indriana, Angwar, Mukhamad, Nurhayati, Rifa, Khasanah, Yuniar, Wiyono, Tri

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  2. 2
    Cooking characterization of Coleus tuberosus noodle in various arenga starch substitution

    Cooking characterization of Coleus tuberosus noodle in various arenga starch substitution by Miftakhussolikhah, Ariani, Dini, Angwar, Mukhamad, M., Jeremia Kevin M.

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  3. 3
    Shelf-life prediction of canned “nasi uduk” using accelerated shelf-life test (ASLT) - Arrhenius model

    Shelf-life prediction of canned “nasi uduk” using accelerated shelf-life test (ASLT) - Arrhenius model by Kurniadi, Muhamad, Salam, Nur, Kusumaningrum, Annisa, Nursiwi, Asri, Angwar, Mukhamad, Susanto, Agus, Nurhikmat, Asep, Triwiyono, Frediansyah, Andri

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