4. Vanier Et Al, 2015. Thiamine Content and Technological Quality Properties of Parboiled Rice Treated With Sodium Bisulfite-Benefits-food Safety

5. Rodriguez Et Al, 2015. Impact of Food Matrix and Processing on the in Vitro Bioaccessibility of Vitamin C

3. Tu Et Al, 2015. Effects of Different Freezing Methods on the Quality and Microstructure of Lotus (Nelumbo Nucifera) Root

9. Yilmaz Et Al, 2015. the Effects of Drying Conditions on Moisture Transfer and Quality of Pomegranate Fruit Leather (Pestil)

2. Lasse Et Al, 2015. the Impact of PH, Salt Concentration and Heat on Digestibility and Amino Acid Modification in Egg White Protein

Wang Et Al, 2015. Detection of Honey Adulteration With Starch Syrup by HPLC

F tables

LogisticEnzymeKinetics_Paper1.pdf

15. Wandee Et Al, 2015. Quality Assessment of Noodles Made From Blends of Rice Flour and Canna Starch

ANTIMIKROBIA DARI REMPAH-REMPAH DAN HERBAL.pdf