GS Documents
Source by Sinta Kemenristek
Total : 176
| Pengaruh Lama Pengukusan terhadap Kualitas Sensoris Kue Delapan Jam Jurnal Dinamika Penelitian Industri 25 (2), 2014 BS Hamzah, R Pambayun, S Agustini, B Gatot Priyanto Citation : 7 Year : 2014 |
| Penentuan Difusivitas Panas Pempek Lenjer Selama Perebusan Menggunakan Metode Numeri agriTECH 35 (1), 18-26, 2015 R Karneta, A Rejo, G Priyanto, R Pambayun Citation : 7 Year : 2015 |
| Karakteristik transfer panas dan massa serta kinetika pembentukan warna pada kerak selama pemanggangan roti Bogor Agricultural University (IPB), 1991 G Priyanto Citation : 6 Year : 1991 |
| The profile of pempek as a determining factor of quality, originality and ethnicity Journal of Physics: Conference Series 1485 (1), 012032, 2020 A Supriadi, D Saputra, G Priyanto, A Baehaki, R Pambayun Citation : 6 Year : 2020 |
| The effect of infrared drying to the microstructural structure and texture of whole Duku intact skin by means of scanning electron microscopy (SEM) technique. Slovak Journal of Food Sciences 14, 2020 L Rahmawati, D Saputra, K Sahim, G Priyanto Citation : 6 Year : 2020 |
| Pelatihan Analisis Swot Bagi Pengurus Dan Ketua Unit Usaha Koperasi Untuk Pengembangan Koperasi Bmt Trans Mekar Sari Mandiri Di Kecamatan Tanjung Lago Kabupaten Banyuasin Jurnal Pengabdian Kepada Masyarakat 27 (1), 55-61, 2021 S Sriati, G Priyanto, Y Junaidi Citation : 6 Year : 2021 |
| Teknologi Pengawetan Pangan PAU UGM: Yogyakarta, 1988 G Priyanto Citation : 5 Year : 1988 |
| Hermanto. 2015. Karakteristik bubuk daun jeruk purut (Citrus hystrix DC) dengan metode foam mat drying Prosiding Seminar Nasional Lahan Suboptimal, 08-19, 0 IF Widodo, G Priyanto Citation : 5 Year : 0 |
| Mapping and development strategy of pempek-a specialty traditional food of South Sumatra, Indonesia. A Supriadi, D Saputra, G Priyanto, R Pambayun, LD Oswari Citation : 5 Year : 2018 |
| Effect of Temperature and Heating Time on Chemical and Proximate Characteristics of Laksan Sauce as a Palembang Traditional Food Pakistan Journal of Nutrition 17 (2), 64-70, 2018 Y Hartati, G Priyanto, K Yuliati, R Pambayun Citation : 4 Year : 2018 |