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  3. Vol. 1 No. 1 (2017)

Vol. 1 No. 1 (2017)

DOI: https://doi.org/10.25139/tbo.v1i1
Published: 2017-07-20

Articles

  • KONSENTRASI NATRIUM BIKARBONAT DAN AMMONIUM TERHADAP PRODUK BAKIAK

    • PDF
  • PENGARUH KONSENTRASI TEPUNG BERAS DALAM PEMBUATAN ROLL CAKE

    • PDF
  • PENGGUNAAN UJI EFEKTIFITAS DIDALAM PENILAIAN PRODUK ABON BERBAHAN BAKU LIMBAH DURI IKAN BANDENG DAN MODIFIKASI BAYAM DENGAN RESPONDEN WARGA SEMOLOWARU

    • PDF
  • SUBSTITUSI KEANEKARAGAMAN SEREALIA DALAM PEMBUATAN CAKE BOLA SALJU

    • PDF
  • ANALISIS KEAMANAN PANGAN PADA BERAS KAJIAN DARI KANDUNGAN KLORIN

    • PDF

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