OPTIMIZATION OF SORGHUM INSTANT NOODLES PRODUCTS: A STUDY OF THE CHARACTERISTICS OF RED SORGHUM (SORGHUM BICOLOR) AND WHITE SORGHUM (KD4)

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OPTIMIZATION OF SORGHUM INSTANT NOODLES PRODUCTS:

A STUDY OF THE

CHARACTERISTICS OF RED SORGHUM (SORGHUM

BICOLOR) AND WHITE SORGHUM (KD4)

by Cek Turnitin3

Submission date: 30-Oct-2023 08:58AM (UTC+0700) Submission ID: 2211220358

File name: 41-_Prosiding_Isrem_I_-_2015_-_Endang_Noerhartati_-_mie_-_rv.pdf (585.4K) Word count: 5259

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Submitted to Universitas Wijaya Kusuma Surabaya

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Endang Noerhartati. "Evaluation of

Entrepreneurship Education on Development Program of Product Sorghum", International Journal of Engineering & Technology, 2018

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Marcliansi Sinaga, Marniza Marniza, Lukman Hidayat. "Addition of Kecombrang Flower Flour (Etlingera elatior) to the Characteristics of Red Beans Noodles", AGRITROPICA :

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Eﬀectiveness of the combination of

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" Application of phosphate solubilizing fungi and various sources of P-Fertilizers toward P- Available and P Nutrient content of soybean ( L. Merrill) in andisol soil ", IOP Conference

Series: Earth and Environmental Science, 2019

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