Physicochemical properties of post laying hen breast meat thawed using various methods

FOOD RESEARCH 6 (3), 170-177, 2022

Authors: B Dwiloka, BE Setiani, YB Pramono, R Prihatiningsih, SY Nurussyifa, ...

Peningkatan pangan fungsional chicken nugget dengan substitusi tepung bekatul berdasarkan kandungan asam lemak dan vitaminnya

SCIENCE TECHNOLOGY AND MANAGEMENT JOURNAL 2 (2), 38-44, 2022

Authors: B Dwiloka, YB Pramono, AN Al-Baarri

Isolasi enzim amilase dari kecambah kacang tunggak (vigna unguiculata)

JURNAL ILMIAH TEKNOSAINS 7 (1/MEI), 29-35, 2021

Authors: EM Pratantie, VP Bintoro, B Dwiloka

Penerapan critical control point daging rendang di rumah makan padang terhadap nilai ph dan mutu rasa organoleptik

JOURNAL OF AGRITECHNOLOGY AND FOOD PROCESSING 1 (1), 16-24, 2021

Authors: AR Narastyawan, YB Pramono, B Dwiloka

Opportunity and benefits of functional food from the sea: a rewiew

JURNAL SAINS NATURAL 11 (2), 87-95

Authors: PDB Murti, B Dwiloka, OK Radjasa, J Ngginak

Karakteristik asam lemak tak jenuh dan kolesterol sosis daging kalkun berdasarkan bagian dada dan paha

JURNAL PANGAN DAN AGROINDUSTRI 9 (3), 173-180, 2021

Authors: B Dwiloka, R Rusdiansyah, YB Pramono

Physicochemical properties of steak made of post laying hen breast meat thawed using various methods

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 803 (1), 012033, 2021

Authors: BE Setiani, B Dwiloka, YB Pramono, TN Arroyan, H Mardhika, ...

Karakteristik susut masak dan hedonik sosis daging dada dan paha kalkun (meleagris gallopavo)(cooking loss and hedonic characteristic of turkey sausage (meleagris gallopavo …

JURNAL ILMU DAN TEKNOLOGI PETERNAKAN 9 (1), 38-43

Authors: R Rusdiansyah, B Dwiloka, YB Pramono

Karakteristik susut masak dan hedonik sosis daging dada dan paha kalkun (meleagris gallopavo)

JITP VOL. 9 NO. 1, 2021

Authors: R Rusdiansyah, B Dwiloka, Y Budi Pramono

Karakteristik susut masak dan hedonik sosis daging dada dan paha

JITP 9 (1)

Authors: R Rusdiansyah, B Dwiloka, YB Pramono