The Causality of Monosodium Glutamate Fourier Transform Infrared (FTIR) Absorbance Pattern with Wave Peaks from Several Seasoning Product (Savoury Flavors)
Mujianto, Wignyanto, Kumalaningsih, S, Aulianni'am, Agriculture
Published in Journal of physics. Conference series (01.07.2020)
Published in Journal of physics. Conference series (01.07.2020)
Get full text
Journal Article
Optimization of stingray (Trygon sephen) smoking to extend shelf life and consumer preferences using response surface methodology
Suprapto, H, Kumalaningsih, S, Wignyanto, W, Santoso, I, Sucipto, S
Published in IOP conference series. Earth and environmental science (01.04.2021)
Published in IOP conference series. Earth and environmental science (01.04.2021)
Get full text
Journal Article
Screening of new bioactive in lebui beans (Cajanus sp.) of Lombok
Mushollaeni, W, Kumalaningsih, S, Wignyanto, Santoso, I
Published in International food research journal (2018)
Get full text
Published in International food research journal (2018)
Journal Article
Nutrient and saponin content of Moringa oleifera leaves under different blanching methods
Arwani, M, Wijana, S, Kumalaningsih, S
Published in IOP conference series. Earth and environmental science (19.02.2019)
Published in IOP conference series. Earth and environmental science (19.02.2019)
Get full text
Journal Article
Effect of fermentation time and the thickness of tea leaf powder layer on the properties of black tea
Hidayati, E, Harijono, Putiati, Kumalaningsih, S. (Universitas Brawijaya, Malang (Indonesia). Fakultas Pertanian. Departemen Teknologi Pertanian)
Published in Agrivita (1981)
Get more information
Published in Agrivita (1981)
Journal Article
Effect of initial pH and cassava glucose syrup concentration on ethanol production
Kusumawardhani, A.L, Handoko, W.S, Rakhmadiono, S, Kumalaningsih, S. (Universitas Brawijaya, Malang (Indonesia). Fakultas Pertanian. Departemen Teknologi Pertanian)
Published in Agrivita (01.12.1981)
Get more information
Published in Agrivita (01.12.1981)
Journal Article