Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast by Sri Widowati, Misgiyarta, Nurdi Setyawan, Heny Herawati, Widaningrum, Sintha Suhirman, Kartika Noerwijati, Rohmad Budiono, Santi Dwi Astuti, Rudy Tjahjohutomo, Astu Unadi, Uning Budiharti

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The Flow Rate of the Condenser Cooling Water in the Distillation Process Increases the Quality and Quantity of Patchouli Oil by Husein Smith, Muhammad Assagaf, Rosniyati Suwarda, Agus Budiyanto, Himawan Adinegoro, Lamhot Parulian Manalu, null Rienoviar, null Rosniati, Feri Manoi, Justus Elisa Loppies, Sitti Ramlah, null Sunarmani, Siti Mariana Widayanti, null Setyadjit, Tri Marwati, Nurdi Setyawan, Rudy Tjahjohutomo, Enrico Syaefullah, null Risfaheri, Abdullah Bin Arif

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