Application of a Two-Level Full Factorial Design for the Synthesis of Composite Bioplastics from Durian Seed Flour and Yellow Konjac Flour Incorporating Ethanolic Extract of Syzygi... by Permatasari, N.D., Witoyo, J.E., Masruri, M., Yuwono, S.S., Widjanarko, S.B.

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Just about right analysis of coffee leaves tea bitterness and astringency by modifying brewing temperature and time by Fibrianto, K, Yuwono, S S, Hasyati, N

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Study on the effect of roasting temperature on antioxidant activity of early-roasted Java coffee powder (Arabica and Robusta) by Sunarharum, W B, Yuwono, S S, Aziza, O F

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Pandan leaf powder: characteristics and its application in Pandan sponge cake making by Murtini, E S, Yuwono, S S, Setyawan, H Y, Nadzifah, N

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Effect of zeolite concentration and preheating temperature on sorghum [Sorghum bicolor (L.) Moench] juice clarification as liquid sugar manufacturing raw material by Ali, D Y, Yuwono, S S, Istianah, N, Rahman, M H

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The mineral composition and the effect of particle size of carbonized rice straw as colorant of a traditional cake kue jongkong Surabaya by Murtini, E S, Yuwono, S S, Setyawan, H Y

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The effect of proportion of germinated brown rice and tempeh flour on the quality of instant porridge by Khoirina, A D, Wardhani, N S K, Murtini, E S, Kusnadi, J, Yuwono, S S

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Physical and sensory quality of Java Arabica green coffee beans by Sunarharum, W B, Yuwono, S S, Pangestu, N B S W, Nadhiroh, H

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