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  1. 1
    The Making of Salty Soy Sauce From Koro Benguk (Mucuna Pruriens) (Study of Saline Concentration of Salt Solution and Duration of Moromi's Fermentation)

    The Making of Salty Soy Sauce From Koro Benguk (Mucuna Pruriens) (Study of Saline Concentration of Salt Solution and Duration of Moromi's Fermentation) by Arie Febrianto Mulyadi, Wignyanto MS, Eka Yaniar Putri Nur Hidayah

    Published 2016-02-01
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  2. 2
    Analysis of the pretreatment process of gonggong shell flour (Laevistrombus turturella) on a scale up

    Analysis of the pretreatment process of gonggong shell flour (Laevistrombus turturella) on a scale up by Beauty Suestining Diyah Dewanti, Nuvia Nurlaily Rumandhani, Arie Febrianto, Vindhya Tri Widayanti, Andan Linggar Rucitra, Wendra Gandhatyasri Rohmah, Riska Septifani, Dhita Morita Ikasari

    Published 2025-03-01
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