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  1. 1
    Conventional Processing Affects Nutritional and Antinutritional Components and In Vitro Protein Digestibility in Kabau (Archidendron bubalinum)

    Conventional Processing Affects Nutritional and Antinutritional Components and In Vitro Protein Digestibility in Kabau (Archidendron bubalinum) by Aprilia Fitriani, Umar Santoso, Supriyadi Supriyadi

    Published 2021-01-01
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  2. 2
    Enhancement of Black Tea Aroma by Adding the β-Glucosidase Enzyme during Fermentation on Black Tea Processing

    Enhancement of Black Tea Aroma by Adding the β-Glucosidase Enzyme during Fermentation on Black Tea Processing by Supriyadi Supriyadi, Alfrista Ruri Nareswari, Aprilia Fitriani, Rachmad Gunadi

    Published 2021-01-01
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