Addition of chitosan oligomers to improve bread texture by Hastarini, E, Ayudiarti, D L

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Physical characteristics of effervescent tablet probiotics in various concentration of tapioca coatings by Oktavia, D A, Ayudiarti, D L, Febrianti, D, Yanuar, V

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The effect of tapioca flour and milk powder on the quality of analog mushroom processed from surimi by Suryaningrum, T D, Hastarini, E, Ayudiarti, D L, Sari, R N

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The potential of green seaweed (Caulerpa sp.) extract to synthesis ZnO nanoparticles with zinc nitrate as a precursor and pH variations by Sari, R N, Sinurat, E, Ayudiarti, D L, Oktavia, D A

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Biodegradation of surimi processing and crab canning wastewater using indigenous bacteria consortium by Oktavia, D A, Sari, R N, Ayudiarti, D L, Wibowo, S

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Effect of cooking process on the characteristics of pindang loin produced from mackerel tuna fish (Euthynnus affinis) by Suryanti, Suryaningrum, T D, Ikasari, D, Hastarini, E, Ayudiarti, D L, Sari, R N

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Conversion of fisheries processing by-product into salted-egg fish skin chips by Sari, R N, Suryaningrum, Th D, Ayudiarti, D L, Hastarini, E, Suryanti, Fransisca, D

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Characteristic of fortified crackers with largehead hairtail (trichiurus lepturus) fish flour by Ayudiarti, D L, Adlhiyyah, I, Suryanti, Syamdidi, Hastarini, E, Suryaningrum, T D, Nurbayasari, R, Oktavia, D A

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