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Menampilkan 1 - 8 of 8 untuk pencarian: 'Syahrul, Syuryani', lama mencari: 0.22s
Substitusi Tepung Bengkuang pada Pembuatan Brownies
oleh Violalita, Fidela , Yanti, Henny Fitri , Syahrul, Syuryani , Fahmy, Khandra
PENGARUH SUBSTITUSI TEPUNG BENGKUANG (Pachyrhizus erosus) TERHADAP KARAKTERISTIK COOKIES YANG DIHASILKAN
oleh Violalita, Fidela , Fahmy, Khandra , Syahrul, Syuryani , Trimedona, Neni
Antioxidant Properties of Herbal Tea Prepared from Red Dragon Fruit Peel with The Addition of Ginger
oleh Trimedona, Neni , Rahzarni, Rahzarni , Syahrul, Syuryani , Muchrida, Yenni , Roza, Irwan
plagiarisme check : Application of sago (metroxylon sago rotte) as subtitution materials of wheat flour in the making of noodle
oleh Violalita, Violalita , Tazar, Nurzarrah , Syahrul, Syuryani , Evawati, Evawati , Fadri, Rince Alfia
review : aplication of sago (metroxylon sago rotte) as subtitution materials of wheat flour in the making of noodle
Application of sago (metroxylon sago rotte) as subtitution materials of wheat flour in the making of noodle
Total Solid Optimizing in The Making of Functional Fermentation Milk Drink Lactobacillus Cassei Tomatoes
oleh Syahrul, Syuryani; Program Study of Food Technology, Polytechnic of Agricultural, University of Andalas, Payakumbuh, West Sumatera , Nurzarrah, Nurzarrah; Program Study of Food Technology, Polytechnic of Agricultural, University of Andalas, Payakumbuh, West Sumatera , Rahzarni, Rahzarni; Program Study of Food Technology, Polytechnic of Agricultural, University of Andalas, Payakumbuh, West Sumatera
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