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Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans за авторством Kasma Iswari, null Atman, Leni Marlina, null Riska, Sri Satya Antarlina, Ratna Wylis Arief, null Waryat, Rosniyati Suwarda, Noveria Sjafrina, Alvi Yani, null Sunarmani, Gabriel Herald Joseph, Meivie Lintang, Payung Layuk, Abdullah Bin Arif

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The Flow Rate of the Condenser Cooling Water in the Distillation Process Increases the Quality and Quantity of Patchouli Oil за авторством Husein Smith, Muhammad Assagaf, Rosniyati Suwarda, Agus Budiyanto, Himawan Adinegoro, Lamhot Parulian Manalu, null Rienoviar, null Rosniati, Feri Manoi, Justus Elisa Loppies, Sitti Ramlah, null Sunarmani, Siti Mariana Widayanti, null Setyadjit, Tri Marwati, Nurdi Setyawan, Rudy Tjahjohutomo, Enrico Syaefullah, null Risfaheri, Abdullah Bin Arif

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