Ni Made Yusa
  • madeyusa@unud.ac.id
  • Fakultas Teknologi Pertanian

Publication

Perbandingan Modified Cassava Flour (mocaf) Dengan Tepung Kacang Hijau (vigna Radiate. L) Terhadap Karakteristik Sponge Cake

Ni Putu Riska Deyana Aprilia Ni Made Yusa I Desak Putu Kartika Pratiwi

Jurnal Ilmu dan Teknologi pangan (ITEPA) 2019

Testing Of Hypocholesterolemic Effects Of Ledok Added With Seaweed In Vivo

Ni Made Yusa I Ketut Suter

Food Science and Quality Management 2019

Pengaruh Perbandingan Pasta Kecambah Kacang Tunggak (vigna Unguculata L) Dan Pasta Rumput Laut(eccheuma Cottonii) Terhadap Karakteristik Sosis Analog Kacang Tunggak

Kadek Wiantini I GUSTI AYU EKAWATI Ni Made Yusa

itepa 2019

Testing Of Hypocholesterolemic Effects On Instant Ledok In Vivo.

I Ketut Suter Ni Made Yusa

Food Science and Quality Management 2018

Functional Characteristics Of Ledok Added With Red Bean Observed From Hypoglicemic Effect In Vivo.

Ni Made Yusa NI WAYAN WISANIYASA

Food Science and Quality Management 2018