Items where Division is "Faculty of Engineering > Agro-industrial Technology Study Program" and Year is 2019
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Kharisma, Chrystal Dinda (2019) Pemanfaatan mikroba penambat nitrogen ,mikroba pelarut fosfat dan mikroba pelarut kalium dalam pembuatan pupuk hayati cair berbahan baku molase. Bachelor (S1) thesis, Wijaya Kusuma Surabaya University.
Kharisma, Chrystal Dinda (2019) Pemanfaatan mikroba penambat nitrogen, mikroba pelarut fosfat dan mikroba pelarut kalium dalam pembuatan pupuk hayati cair berbahan baku molase. Bachelor (S1) thesis, Wijaya Kusuma Surabaya University.
Prabowo, Hendrik Gatut (2019) Analisis faktor bauran pemasaran yang mempengaruhi minat beli produk food bar free gluten. Bachelor (S1) thesis, Wijaya Kusuma Surabaya University.
Pramadi, Indra Agustanugraha (2019) Proporsi tepung mocaf dan tepung larut dengan penambahan maltodekstrin pada cookies. Bachelor (S1) thesis, WIJAYA KUSUMA SURABAYA UNIVERSITY.
Rejeki, Fungki Sri (2019) Characteristics of non-gluten biscuits from cowpea-purse composite flour. IOP Publishing Ltd.. (Unpublished)
Rejeki, Fungki Sri (2019) Exploration source of natural dyes for batik from fresh and fallen leaves. IOP Publishing Ltd.. (Unpublished)
Rejeki, Fungki Sri (2019) Proporsi Mangga Podang-Pisang Kepok dan Konsentrasi Jeruk Nipis terhadap Karakteristik Fruit Leather Mangga. Universitas Nahdlatul Ulama. (Unpublished)
Rejeki, Fungki Sri (2019) Proporsi Mocaf dan Tepung Larut dengan Penambahan Maltodekstrin pada Pengolahan Cookies. Universitas Jember. (Unpublished)
Rejeki, Fungki Sri (2019) Proportion of Kimpul Flour and Brown Rice Flour on Food Bar Processing. Social Science Research Network. (Unpublished)
Rejeki, Fungki Sri (2019) The Quality of Non-Gluten Biscuits During Storage With Different Types of Packaging. Social Science Research Network. (Unpublished)
Salama, Valentien (2019) Umbi bit (Beta Vulgaris L) sebagai pewarna alami pada pembuatan cookies mocaf (modified cassava flour). Bachelor (S1) thesis, Wijaya kusuma surabaya university.
Suzandoko, Theo (2019) Pengaruh Daya Tarik Iklan dan Citra Merek (Brand Image) Terhadap Keputusan Pembelian Produk "Luwak White Coffee" di Kota Surabaya. Bachelor (S1) thesis, Wijaya Kusuma Surabaya University.
Wedowati, Endang Retno (2019) Characteristics of non-gluten biscuits from cowpea-purse composite flour. IOP Publishing Ltd.. (Unpublished)
Wedowati, Endang Retno (2019) Characteristics of non-gluten biscuits from cowpea-purse composite flour. IOP Publishing Ltd.. (Unpublished)
Wedowati, Endang Retno (2019) Characteristics of non-gluten biscuits from cowpea-purse composite flour. IOP Publishing Ltd.. (Unpublished)
Wedowati, Endang Retno (2019) Consumer preferences on the product design of red bean nugget. Social Science Research Network. (Unpublished)
Wedowati, Endang Retno (2019) Consumer preferences on the product design of red bean nugget. Social Science Research Network. (Unpublished)
Wedowati, Endang Retno (2019) Consumer preferences on the product design of red bean nugget. Social Science Research Network. (Unpublished)
Wedowati, Endang Retno (2019) Exploration source of natural dyes for batik from fresh and fallen leaves. IOP Publishing Ltd.. (Unpublished)
Wedowati, Endang Retno (2019) Exploration source of natural dyes for batik from fresh and fallen leaves. IOP Publishing Ltd.. (Unpublished)
Wedowati, Endang Retno (2019) Exploration source of natural dyes for batik from fresh and fallen leaves. IOP Publishing Ltd.. (Unpublished)
Wedowati, Endang Retno (2019) Kualitas Biskuit MP-ASI dari Tepung Komposit Kimpul-Kacang Tunggak dan Tepung Sagu Selama Penyimpanan. Universitas Nahdlatul Ulama Sidoarjo. (Unpublished)
Wedowati, Endang Retno (2019) Kualitas Biskuit MP-ASI dari Tepung Komposit Kimpul-Kacang Tunggak dan Tepung Sagu Selama Penyimpanan. Universitas Nahdlatul Ulama Sidoarjo. (Unpublished)
Wedowati, Endang Retno (2019) Kualitas Biskuit MP-ASI dari Tepung Komposit Kimpul-Kacang Tunggak dan Tepung Sagu Selama Penyimpanan. Universitas Nahdlatul Ulama Sidoarjo. (Unpublished)
Wedowati, Endang Retno (2019) Proporsi Mangga Podang-Pisang Kepok dan Konsentrasi Jeruk Nipis terhadap Karakteristik Fruit Leather Mangga. Universitas Nahdlatul Ulama Sidoarjo. (Unpublished)
Wedowati, Endang Retno (2019) Proporsi Mangga Podang-Pisang Kepok dan Konsentrasi Jeruk Nipis terhadap Karakteristik Fruit Leather Mangga. Universitas Nahdlatul Ulama Sidoarjo. (Unpublished)
Wedowati, Endang Retno (2019) Proporsi Mangga Podang-Pisang Kepok dan Konsentrasi Jeruk Nipis terhadap Karakteristik Fruit Leather Mangga. Universitas Nahdlatul Ulama Sidoarjo. (Unpublished)
Wedowati, Endang Retno (2019) Proporsi Mocaf dan Tepung Larut dengan Penambahan Maltodekstrin pada Pengolahan Cookies. Universitas Jember. (Unpublished)
Wedowati, Endang Retno (2019) Proporsi Mocaf dan Tepung Larut dengan Penambahan Maltodekstrin pada Pengolahan Cookies. Universitas Jember. (Unpublished)
Wedowati, Endang Retno (2019) Proporsi Mocaf dan Tepung Larut dengan Penambahan Maltodekstrin pada Pengolahan Cookies. Universitas Jember. (Unpublished)
Wedowati, Endang Retno (2019) The quality of non-gluten biscuits during storage with different types of packaging. Social Science Research Network. (Unpublished)
Wedowati, Endang Retno (2019) The quality of non-gluten biscuits during storage with different types of packaging. Social Science Research Network. (Unpublished)
Wedowati, Endang Retno (2019) The quality of non-gluten biscuits during storage with different types of packaging. Social Science Research Network. (Unpublished)
Wijayati, Wahyu (2019) Pengaruh penambahan jenis jahe dan lama inkubasi terhadap kualitas minyak kelapa (Cocos Nucifera). Bachelor (S1) thesis, Wijaya Kusuma Surabaya University.