Items where Author is "Adi Sutakwa, Prodi Teknologi Pangan, Universitas PGRI Yogyakarta"

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Adi Sutakwa, Prodi Teknologi Pangan, Universitas PGRI Yogyakarta (2021) Effects of sucrose addition to lactic acid concentrations and lactic acid bacteria population of butterfly pea (clitoria ternatea L.) yogurt (peer review). Universitas PGRI Yogyakarta.

Adi Sutakwa, Prodi Teknologi Pangan, Universitas PGRI Yogyakarta (2021) Effects of sucrose addition to lactic acid concentrations and lactic acid bacteria population of butterfly pea (clitoria ternatea L.) yogurt (turnitin). UPY.

Adi Sutakwa, Prodi Teknologi Pangan, Universitas PGRI Yogyakarta (2021) The addition of blue pea flower (Clitoria ternatea L.) extract increase antioxidant activity in yogurt from various types of milk (peer review). Universitas PGRI Yogyakarta.

Adi Sutakwa, Prodi Teknologi Pangan, Universitas PGRI Yogyakarta (2020) Kimia Dasar (anorganik dan organik). Manual. Universitas PGRI Yogyakarta.

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