Peer-reviewed abstract
| Optimization of temperature and reaction time on ultrasound-modified sweet potato starch | |
| Grace Maria Ulfa, Kiki Fibrianto, Widya Dwi Rukmi Putri, Simon Bambang Widjanarko |
| THE ASSOCIATED ANTIOXIDANT, POLYPHENOL AND MICROBIOLOGY OF CACA0 BEANS (Theobroma cacao L.) AS FUNCTIONAL FOOD | |
| Elazmanawati Lembong, Mohamad Djali, Gemilang Lara Utama |
General Papers
| Optimization of temperature and reaction time on ultrasound-modified sweet potato starch | |
| Grace Maria Ulfa |
This work is licensed under a Creative Commons Attribution 3.0 License.
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