syuryani syahrul
syuryani syahrul
politeknik pertanian negeri payakumbuh
Verified email at politanipyk.ac.id
Title
Cited by
Cited by
Year
Pengaruh Substitusi Tepung Bengkuang (Pachyrhizus Erosus) terhadap Karakteristik Cookies yang Dihasilkan
F Violalita, K Fahmy, S Syahrul, N Trimedona
Journal of Applied Agricultural Science and Technology 3 (1), 73-81, 2019
12019
Antioxidant Properties of Herbal Tea Prepared from Red Dragon Fruit Peel with The Addition of Ginger
N Trimedona, R Rahzarni, S Syahrul, Y Muchrida, I Roza
Journal of Applied Agricultural Science and Technology 4 (2), 181-188, 2020
2020
Characteristics of Gluten-Free Wet Noodles Substituted with Soy Flour
F Violalita, S Syahrul, HF Yanti, K Fahmy
IOP Conference Series: Earth and Environmental Science 515 (1), 012047, 2020
2020
Substitusi Tepung Bengkuang pada Pembuatan Brownies
F Violalita, HF Yanti, S Syahrul, K Fahmy
Agroteknika 2 (1), 41-50, 2019
2019
ON THE CHARACTERISTICS OF COOKIES
Y DIHASILKAN
Journal of Applied Agricultural Science and Technology 3 (1), 73-81, 2019
2019
Application of sago (metroxylon sago rotte) as subtitution materials of wheat flour in the making of noodle
V Violalita, N Tazar, S Syahrul, E Evawati, RA Fadri
graduate program andalas university, 2015
2015
PENGGUNAAN KULIT SINGKONG FERMENTSI UNTUK PENINGKATAN PRODUKTIVITAS KAMBING KACANG DI JORONG KANDANG LAMO
PS Noor, S Syahrul, Y Mukhrida
LUMBUNG 14 (1), 2015
2015
PENGGUNAAN INKUBATOR UNTUK MENINGKATKAN KUALITAS DADIH SUSU KAMBING
S Syahrul
Politeknik Pertanian Negeri Payakumbuh, 2013
2013
plagiarisme check: Application of sago (metroxylon sago rotte) as subtitution materials of wheat flour in the making of noodle
V Violalita, N Tazar, S Syahrul, E Evawati, RA Fadri
Politeknik Pertanian Negeri Payakumbuh, 0
Total Solid Optimizing in The Making of Functional Fermentation Milk Drink Lactobacillus Cassei Tomatoes
S Syahrul, R Nurzarrah, R Rahzarni
International Journal on Advanced Science, Engineering and Information …, 0
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