KARAKTERISTIK KWETIAU DARI TEPUNG BERAS MERAH (Oryza sativa): Characteristics of Kwetiau Made of Red Rice (Oryza sativa) Flour
Pro Food 6 (1), 568-580, 2020
K Yuliati, MI Syafutri, C Madona
Citation : 7
Year : 2020 |
KARAKTERISTIK KWETIAU DARI TEPUNG BERAS MERAH (Oryza sativa)
Pro Food 6 (1), 568-580, 2020
K Yuliati, MI Syafutri, C Madona
Citation : 6
Year : 2020 |
Analisis mutu ikan lele (Clarias batrachus) asap produksi rakyat di jalan lintas Musi II Desa Keramasan, Kertapati, Palembang
Jurnal FishtecH 4 (1), 9-15, 2015
F Citra, K Yuliati, A Baehaki
Citation : 5
Year : 2015 |
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 |
Tekwan kering cepat saji dan metode pembuatannya dengan aplikasi pembekuan
Paten dan Invensi (Granted), 2013
F Pratama, K Yuliati, I Oktarina
Citation : 3
Year : 2013 |
Feasibility study on indigenous confectionery business–the case of gulo puan industries
Economia agro-alimentare/Food Economy 24 (1), 2022
K Yuliati, RS Hamzah, B Hamzah
Citation : 2
Year : 2022 |
PHENOL COMPOUND CONTENT AND ANTIBACTERIAL ACTIVITY OF GAHARU LEAF EXTRACT PRODUCTS (Aquilaria malaccensis).
Bioscience Journal 38, 2022
B Santoso, N Anggraini, K Yuliati, AD Pangawikan
Citation : 2
Year : 2022 |
The effect of temperature and reheating times on emulsion stability of kuah laksan as traditional food from palembang Indonesia
Int J Sci Technol Eng 3, 127-129, 2017
Y Hartati, R Pambayun, G Priyanto, K Yuliati
Citation : 1
Year : 2017 |
The Effect of Temperature and Reheating Times on Emulsion Stability of Kuah Laksan as Traditional Food from Palembang Indonesia
Y Hartati, R Pambayun, G Priyanto, K Yuliati
Citation : 1
Year : 0 |
The Traditional Local Product Gulo Puan in Chocolate Bar Making
Notes 105, 1.63, 2020
K Yuliati, B Hamzah
Citation : 1
Year : 2020 |