Scopus Documents
Total : 16
| Q3
Optimization of infrared drying condition for whole duku fruit using response surface methodology Authors : GATOT PRIYANTO Citation : 8 Cover Date : 2019-01-01 Type Doc : Journal Publication Name : Potravinarstvo Slovak Journal of Food Sciences ISSN : 13380230 DOI : 10.5219/1134 |
| Q4
Study of using infrared radiation for increasing the shelf life of duku Authors : GATOT PRIYANTO Citation : 1 Cover Date : 2018-08-30 Type Doc : Book Series Publication Name : Acta Horticulturae ISSN : 05677572 DOI : 10.17660/ActaHortic.2018.1210.15 |
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Effect of temperature and heating time on chemical and proximate characteristics of laksan sauce as a Palembang traditional food Authors : GATOT PRIYANTO Citation : 1 Cover Date : 2018-01-17 Type Doc : Journal Publication Name : Pakistan Journal of Nutrition ISSN : 16805194 DOI : 10.3923/pjn.2018.64.70 |
| Q3
Mapping and development strategy of Pempek - A specialty traditional food of South Sumatra, Indonesia Authors : GATOT PRIYANTO Citation : 3 Cover Date : 2018-01-01 Type Doc : Journal Publication Name : Potravinarstvo Slovak Journal of Food Sciences ISSN : 13380230 DOI : 10.5219/975 |
| Q3
Effect Of infrared radiation on chemical and physical properties on Duku's peel Authors : GATOT PRIYANTO Citation : 8 Cover Date : 2018-01-01 Type Doc : Journal Publication Name : Potravinarstvo Slovak Journal of Food Sciences ISSN : 13380230 DOI : 10.5219/985 |
| Q3
Unravel browning mechanism in making kue delapan jam Authors : GATOT PRIYANTO Citation : 1 Cover Date : 2017-01-01 Type Doc : Journal Publication Name : International Food Research Journal ISSN : 19854668 DOI : |