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KERUPUK SINGKONG EBI’ – Inovasi Jenis Kerupuk Dengan Singkong Dan Ebi
Production of Vitamin B-12 in Tempeh, a Fermented Soybean Food
MW Efficacy In
Iect Red Call for Heads of State
Drinks Cold Drinks Side Dish Hot Drinks
A Review on Potential of Glutamate Producing Lactic Acid Bacteria of West Sumatera's Fermented Food Origin, As Feed Additive F
Production of High-Quality Oncom, a Traditional Indonesian Fermented
Pengolahan Aneka Kerupuk Dan Keripik Bahan Pangan
Comparison of Neurospora Crassa and Neurospora Sitophila for Phytase Production at Various Fermentation Temperatures
Analisis Proksimat Dan Sifat Organoleptik “Oncom Merah Alternatif” Dan “Oncom Hitam Alternatif”
Review on Aflatoxin in Indonesian Food- and Feedstuffs and Their Products
Traditional Fermented Indonesian Products As Sources of Savory Ingredients
Yuk, Mengenal Makanan Hasil Fermentasi Khas Indonesia I
Pedoman Penggunaan BTP P
INDONESIAN BUFFET IDR 110,000 / Person
Home Delivery 60/Pax Endeus M E N U Min
1 Lampiran-Lampiran
The Best of Indonesian Cooking Pdf Free Download
Top View
The Use of Red Oncom Powder As Potential Production Media for Fibrinogenolytic Protease Derived from Bacillus Licheniformis RO3
ISOLASI BAKTERI PENGHASIL ENZIM PROTEASE PADA ONCOM MERAH PASCA FERMENTASI 120 JAM DAN IDENTIFIKASI MOLEKULER BAKTERI BERBASIS GEN 16S Rrna
Jurnal Pangan Dan Gizi Vol 01 No. 02 Tahun 2010
Lunch & Dinner 12.00 Pm to 11.00 Pm
Uji Kadar Alkohol Pada Tapai Ketan Putih
Indonesian Traditional Fermented Products
Preparation of Low Salt Miso-Like Fermented Seasonings Using Soy
Biotechnology and Modern Biotechnology
Proposal Program Kreativitas Mahasiswa Batu
BAB I PENDAHULUAN 1.1 Latar Belakang Masalah Oncom
Des. 1984 FERMENTASI BAHAN ONCOM BANDUNG
Iconography in Medieval Spanish Literature
USDA Database for the Isoflavone Content of Selected Foods: Release
Effect of Oncom Extract on the Level of Estrogen Hormone of Productive
Rehabilitation Gazette/ 79 Hms Wonof Mr Nadrehebwm Mm Aadthewul~Wdulestkschawr~Tk Nepve-A1wkkastwur.Dnwedupoltr Nahd Rphatdlw Mtmthank Ya~Lwe Ate Houge M Mak
1998. National Socio Economic Survey
PENGARUH PEMBERIAN SARI BUAH NANAS MADU (Ananas Comosus (L.) Merr.) DAN WAKTU FERMENTASI TERHADAP KANDUNGAN GIZI DAN KESUKAAN TAPE KETAN PUTIH
Antioxidant Activity of Soybean and Gembus Tempeh
Ekologi Mikroba Pada Bahan Pangan
Analisis Zat Gizi Dan Aflatoksin Oncom 39 A
Daftar Kandungan Zat Gizi Makanan Jajanan (Dkgj)
Physical Characteristics and Nutritional Contents of Peanut Flour and Black Oncom (Fermented Peanut Meal) Flour
Pengaruh Perlakuan Awal Terhadap Karakteristik Kimia, Mikrobiologi, Dan Organoleptik Tepung Oncom Merah
Pa.So.La Food Delivery Menu
Kacang-Kacangan Merupakan Sumber Protein Nabati Yang Penting Dalam Upaya Perbaikan Gizi
Antioxidant Activity and Soluble Protein Content of Tempeh Gembus Hydrolysate
AJALYSIS Or the a Report Prepared for the Agency for International
Bab Iv Mucuan Dan Konsep Boboko 4.1 Dekripsi Tema Dan
Abstrak NSC Revisi 2
The Amino Acid and Mineral Content of Black Oncom Processed With
(022) 5222500 – Fax. (022) 5211385
Ethnic Fermented Foods and Beverages of Indonesia 14
Antioxidants Such As Flavonoids and Carotenoids in the Diet of Bogor-Indonesia Residents