Sylvina Pratisiwi, author
Pengaruh Modifikasi Ikat Silang pada Tepung Pati Kentang terhadap Sifat Fungsional dan Daya Cerna In Vitro serta Aplikasinya sebagai Bahan Dasar Pembuatan Mi Bebas Gluten = Effect of Cross-Linking Modification on Functional and In Vitro Digestibility Properties of Potato Starch Flour and Its Application for Gluten-Free Noodles
Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Indonesia, 2022
 UI - Skripsi (Membership)
Sturtevant's edible plants of the world
edited by U.P. Hedrick
Dover Publications, 1972
 Buku Referensi
Annisa Kurnia, author
Pengaruh gugus fungsi anion dan amino pada support resin terhadap imobilisasi lipase dengan metode adsorpsi cross linking = Effect of anion and amino functional group on resin for lipase immobilization with adsorption cross linking method
Fakultas Teknik Universitas Indonesia, 2014
 UI - Skripsi (Membership)
Jihan Putra Ramdhani, author
Pengaruh penambahan enzim transglutaminase terhadap jumlah bakteri asam laktat serta sifat fisik dan kimia produk minuman yogurt = Effect of transglutaminase addition to total of lactic acid bacteria and physical and chemical properties of yogurt product
2018
 UI - Skripsi (Membership)
Septyan Andriyanto, author
Karakterisasi morfometrik dan molekuler parasit gyrodactylus sp. pada ikan lele (clarias gariepinus) = Morphometric and molecular characterization of gyrodactylus sp parasites on african catfish (clarias gariepinus)
Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Indonesia, 2016
 UI - Tesis (Membership)
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