Study on the quality of natural flavor powder made from shrimp waste (Terindeks Scopus)

Fortification of Rebon Shrimp Protein Hydrolysate (Acetes erythraeus) in Sago Flour as a Nutritious Food

Udang Reborn

Utilization ofBiang Fish Flour (Ilisha elongata) as an Enrichment Material for Sago Noodles Nutrient Value

Processing of Gelatin from the Skin of Pangasius hypopthalmus Using Papain Enzyme

The potential of hydrolyzed, concentrated, and isolated protein from Acetes erythraeus as natural antioxidant

Study of The Making of Hydrolizate Protein Powder of Rebon Shrimp as a food nutrition enhancement ingredient

Characteristics of Amplang (Indonesian Traditional Snack) Fortified Rebon Shrimp (Mysis relicta) Protein Concentrate

Production and Characteristics of rebon shrimp (Mysis relicta) protein hydrolysate with different concentration of papain enzymes

Study on the quality of natural flavor powder made from shrimp waste (Terindeks Scopus)

Fortification of Rebon Shrimp Protein Hydrolysate (Acetes erythraeus) in Sago Flour as a Nutritious Food

Hibah Penelitian Kompetitif

The potential of hydrolyzed, concentrated, and isolated protein from Acetes erythraeus as natural antioxidant (SCOPUS Q3)

Study of The Making of Hydrolizate Protein Powder of Rebon Shrimp as a food nutrition enhancement ingredient

Characteristics of Amplang (Indonesian Traditional Snack) Fortified Rebon Shrimp (Mysis relicta) Protein Concentrate

Utilization of fish protein concentrate from patin fish (Pangasius hypopthalmus) on street foods for under five years children at Kampar District, Riau Province

Production and Characteristics of rebon shrimp (Mysis relicta) protein hydrolysate with different concentration of papain enzymes

Study on the quality of natural flavor powder made from shrimp waste (Terindeks Scopus)

Fortification of Rebon Shrimp Protein Hydrolysate (Acetes erythraeus) in Sago Flour as a Nutritious Food

Processing of Gelatin from the Skin of Pangasius hypopthalmus Using Papain Enzyme

Utilization of Biang Fish Flour (Ilisha elongata) as an Enrichment Material for Sago Noodles Nutrient Value

The potential of hydrolyzed, concentrated, and isolated protein from Acetes erythraeus as natural antioxidant

Study of The Making of Hydrolizate Protein Powder of Rebon Shrimp as a food nutrition enhancement ingredient

Characteristics of Amplang (Indonesian Traditional Snack) Fortified Rebon Shrimp (Mysis relicta) Protein Concentrate

Utilization of fish protein concentrate from patin fish (Pangasius hypopthalmus) on street foods for under five years children at Kampar District, Riau Province

Production and Characteristics of rebon shrimp (Mysis relicta) protein hydrolysate with different concentration of papain enzymes

Fortifikasi aneka flavor pada makaroni ikan patin Pangasius hypophthalmus sebagai produk unggulan daerah

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

PENGARUH PENAMBAHAN TEPUNG REBUNG (DENDROCALAMUS ASPER) TERHADAP MUTU NUGGET IKAN BIJI NANGKA (UPENEUS MOLUCCENIS)

CONSUMER ACCEPTANCE STUDY OF SEAWEED CUP CAKE (Eucheuma Cottonii)

VARIOUS COLOR OF JELAWAT (Leptobarbus hoeveni) FISH SAUSAGE

Study on the quality of natural flavor powder made from shrimp waste (Terindeks Scopus)

Fortification of Rebon Shrimp Protein Hydrolysate (Acetes erythraeus) in Sago Flour as a Nutritious Food

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