Pengaruh Suhu dan Waktu Blanching terhadap karakteristik Rebung Kering.

Jurnal OJS an Fajar

by Diah Kencana

FILE

TIME SUBMITTED 04-FEB-2016 01:26PM

SUBMISSION ID 627671415

WORD COUNT 3184

CHARACTER COUNT 18170

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SIMILARITY INDEX

12

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INTERNET SOURCES

4

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PUBLICATIONS

4

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STUDENT PAPERS

1

2

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2

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1

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Jurnal OJS an Fajar

ORIGINALITY REPORT PRIMARY SOURCES

repositorio.ucp.pt

Internet Source

journal.usm.ac.id

Internet Source

senastek.unud.ac.id

Internet Source

Gökmen, Vural. "Selection of the Indicator

Enzyme for Blanching of Vegetables",

Enzymes in Fruit and Vegetable Processing

Chemistry and Engineering Applications,

2010.

Publication

Submitted to Udayana University

Student Paper

pangan.unisri.ac.id

Internet Source

ilmupangan.fp.uns.ac.id

Internet Source

Submitted to Brisbane State High School

9

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10

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1

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11

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1

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12

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1

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13

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1

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14

<

1

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15

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16

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1

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17

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1

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18

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1

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19

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1

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repository.unhas.ac.id

Internet Source

www.winayamukti.ac.id

Internet Source

Submitted to Universitas Muhammadiyah

Surakarta

Student Paper

203.160.128.14

Internet Source

www.soil.faperta.ugm.ac.id

Internet Source

dergipark.ulakbim.gov.tr

Internet Source

Fahrettin Gögüs. "WATER TRANSFER IN

POTATO DURING AIR DRYING", Drying

Technology, 1998

Publication

20

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1

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21

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22

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