, Brawijaya University, Indonesia
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Journal of Food and Life Sciences Vol. 5 No. 2 (2021): Journal of Food and Life Sciences - Articles
HMGB1 Expression As Regulator Of Initial Inflammation Compared To TNF Alpha In Traumatic Brain Injury Model Rats
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Journal of Food and Life Sciences Vol. 1 No. 1 (2017) - Articles
ANALISIS PENAMBAHAN BENTONIT PADA PROSES PEMUCATAN (BLEACHING) MINYAK GORENG SUPERWORM (ZOPHOBAS MORIO)
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Journal of Food and Life Sciences Vol. 2 No. 1 (2018) - Articles
Superworm (Zophobas morio) Cooking Oil Production Process (Study On NaOH And Bentonite Concentration)
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Journal of Food and Life Sciences Vol. 3 No. 1 (2019) - Articles
Effect of Additional Rice Bran and Harvesting Period Againts Pleurotus ostreatus Yield Productivities
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Journal of Food and Life Sciences Vol. 3 No. 2 (2019) - Articles
Effect of Particle Size and HCl Concentration on the Demineralization Process Chitosan Shell Crab (Portunus pelagicus)
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Journal of Food and Life Sciences Vol. 1 No. 2 (2017) - Articles
STUDI PENGUKURAN (BOD DAN TSS) DI KAWASAN LUMPUR LAPINDO DI KECAMATAN PORONG KABUPATEN SIDOARJO JAWA TIMUR
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Journal of Food and Life Sciences Vol. 2 No. 2 (2018) - Articles
Mapping Potensi Produk Olahan Untuk Menunjang Kemandirian Desa Wolowea Timur Kecamatan Boawae Kabupaten Nagekeo Provinsi NTT
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Journal of Food and Life Sciences Vol. 3 No. 2 (2019) - Articles
Effects of Preateatment Process with Organic Acids (Averrhoa bilimbi L.) and Japansche Citroen (Citrus limonia Osbeck) Juice on Quality of Chili Powder (Capsicum frutescens)
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Journal of Food and Life Sciences Vol. 3 No. 1 (2019) - Articles
Utilization Of Kepok Banana Skin As a As a Mixture of Plastic for Biobags
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Journal of Food and Life Sciences Vol. 3 No. 2 (2019) - Articles
Biotransformation of Xylitol Production from Xylose of Lignocellulose Biomass Using Xylose Reductase Enzyme: Review
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Journal of Food and Life Sciences Vol. 2 No. 1 (2018) - Articles
AKTIVITAS ANTIBAKTERI CASPIAN SEA SOYGHURT (KAJIAN PROPORSI PENAMBAHAN GULA PASIR DAN SUSU SKIM SERTA JENIS KEDELAI)
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Journal of Food and Life Sciences Vol. 1 No. 2 (2017) - Articles
PENGARUH VARIETAS JAHE (Zingiber officinale) DAN PENAMBAHAN MADU TERHADAP AKTIVITAS ANTIOKSIDAN MINUMAN FERMENTASI KOMBUCHA JAHE
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