Hasil Pencarian - Wahyudi David

  • Menampilkan 1 - 14 hasil dari 14
Perbaiki Hasil
  1. 1
    The Knowledge Transfer of Female Micro Enterprises through Community-Services University Training Programs

    The Knowledge Transfer of Female Micro Enterprises through Community-Services University Training Programs oleh Nurul Asiah, Wahyudi David, Tuti Widiastuti

    Diterbitkan 2020-02-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  2. 2
    Forming a collective Brand: Women’s community small medium enterprises and intellectual property rights

    Forming a collective Brand: Women’s community small medium enterprises and intellectual property rights oleh Tuti Widiastuti, Nurul Asiah, Wahyudi David

    Diterbitkan 2020-12-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  3. 3
    Training and Coaching Model Design as A Solutions for Women’s Microentrepreneurs Community (KOTA PELANGI) Problems

    Training and Coaching Model Design as A Solutions for Women’s Microentrepreneurs Community (KOTA PELANGI) Problems oleh Nurul Asiah, Wahyudi David, Tuti Widiastuti

    Diterbitkan 2021-05-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  4. 4
    Effects of drying techniques on bioactivity of ginger (Zingiber officinale): A meta-analysis investigation

    Effects of drying techniques on bioactivity of ginger (Zingiber officinale): A meta-analysis investigation oleh Hesti Kurniasari, Wahyudi David, Laras Cempaka, Ardiansyah

    Diterbitkan 2022-04-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  5. 5
    The Consumer Acceptance on Chocolate Drink Made from a Mixture of Commercial Cocoa Powder and Unfermented Cocoa Beans

    The Consumer Acceptance on Chocolate Drink Made from a Mixture of Commercial Cocoa Powder and Unfermented Cocoa Beans oleh Laras Cempaka, Tubagus Emir Abdul Hakim, Wahyudi David

    Diterbitkan 2021-08-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  6. 6
    Studi Meta-analisis: Pengaruh Penambahan Kultur Starter pada Profil Fermentasi, Mikroorganisme, dan Metabolit Hasil Fermentasi Biji Kakao (Theobroma cacao L.)

    Studi Meta-analisis: Pengaruh Penambahan Kultur Starter pada Profil Fermentasi, Mikroorganisme, dan Metabolit Hasil Fermentasi Biji Kakao (Theobroma cacao L.) oleh Nafila Chaerunnisa Misbakh, Laras Cempaka, Wahyudi David, Nurul Asiah

    Diterbitkan 2022-10-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  7. 7
    Sensory Characteristics and Consumer Liking of Basil Syrups ( Ocimum basilicum L.) in Different Sensory Settings

    Sensory Characteristics and Consumer Liking of Basil Syrups ( Ocimum basilicum L.) in Different Sensory Settings oleh Ervina Ervina, Kyle Bryant, Dwi Larasatie Nur Fibri, Wahyudi David

    Diterbitkan 2023-08-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  8. 8
    Perubahan Aktivitas Antioksidan dan Profil Sensori Bekatul Fermentasi dari Varietas Sintanur dan Inpari 24

    Perubahan Aktivitas Antioksidan dan Profil Sensori Bekatul Fermentasi dari Varietas Sintanur dan Inpari 24 oleh Ardiansyah Ardiansyah, Dhania Sabilla, Wahyudi David, Dody Dwi Handoko, Slamet Budijanto

    Diterbitkan 2020-08-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  9. 9
    Non-volatile compounds and blood pressure-lowering activity of Inpari 30 and Cempo Ireng fermented and non-fermented rice bran

    Non-volatile compounds and blood pressure-lowering activity of Inpari 30 and Cempo Ireng fermented and non-fermented rice bran oleh Ardiansyah, Fauziyyah Ariffa, Rizki Maryam Astuti, Wahyudi David, Dody Dwi Handoko, Slamet Budijanto, Hitoshi Shirakawa

    Diterbitkan 2021-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  10. 10
    The Volatile Compounds and Aroma Description in Various <i>Rhizopus oligosporus</i> Solid-State Fermented and Nonfermented Rice Bran

    The Volatile Compounds and Aroma Description in Various <i>Rhizopus oligosporus</i> Solid-State Fermented and Nonfermented Rice Bran oleh Retno Dwi Astuti, Dwi Larasatie Nur Fibri, Dody Dwi Handoko, Wahyudi David, Slamet Budijanto, Hitoshi Shirakawa, Ardiansyah

    Diterbitkan 2022-03-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  11. 11
    Digital innovations in the post-pandemic era towards safer and sustainable food operations: A mini-review

    Digital innovations in the post-pandemic era towards safer and sustainable food operations: A mini-review oleh Sarina Abdul Halim-Lim, Azan Azuwan Baharuddin, Anass Cherrafi, Zul Ilham, Adi Ainurzaman Jamaludin, Wahyudi David, Harsimran Singh Sodhi

    Diterbitkan 2023-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  12. 12
    Editorial: Post-pandemic foods: development, processing, acceptance and quality

    Editorial: Post-pandemic foods: development, processing, acceptance and quality oleh Wan Abd Al Qadr Imad Wan-Mohtar, Zul Ilham, Wahyudi David, Nurul Aqilah Mohd Zaini, Sarina Abdul Halim-Lim

    Diterbitkan 2023-12-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  13. 13
    Effects of household-scale cooking on volatile compounds, sensory profile, and hypotensive effect of Kenikir (<i>Cosmos caudatus</i>)

    Effects of household-scale cooking on volatile compounds, sensory profile, and hypotensive effect of Kenikir (<i>Cosmos caudatus</i>) oleh Dody Dwi Handoko, Anisa Maharani Kaseh, Laras Cempaka, Wahyudi David, Bram Kusbiantoro, Afifah Zahra Agista, Yusuke Ohsaki, Hitoshi Shirakawa, Ardiansyah

    Diterbitkan 2023-02-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  14. 14
    Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran

    Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran oleh Ardiansyah, Annisa Nada, Nuraini Tiara Indah Rahmawati, Annisa Oktriani, Wahyudi David, Rizki Maryam Astuti, Dody Dwi Handoko, Bram Kusbiantoro, Slamet Budijanto, Hitoshi Shirakawa

    Diterbitkan 2021-05-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:

Alat Pencarian: