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Optimization of bread fruit flour substitution for wheat flour in making noodle
Purwadaria, Hadi K. - Ravianda
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Characterization and stabilization of anthocyanins from dianella berries
and total anthocyanin content. pH 4 was chosen to be the best extraction method. Characterization of
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H. Thylman GmbH & Co. KG : internship report 2017
Ardynata, Kenny
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Merancang sinkronisasi speed untuk pull-out conveyor mesin tread extruder dengan menggunakan rotary incremental encoder
oleh sebab baik keterbatasan akurasi alat yang dipakai maupun keterlambatan bertindak dari operator
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Design and equipment for restaurants and food service : a management view
Katsigris, Costas