Ikuti
Yudi Rahmadian
Yudi Rahmadian
Afiliasi tidak diketahui
Email yang diverifikasi di mail.ugm.ac.id
Judul
Dikutip oleh
Dikutip oleh
Tahun
The effect of mimosa and syntan mixture on the quality of tanned red snapper leather
M Pratama, L Sahubawa, A Pertiwiningrum, Y Rahmadian, ID Puspita
IOP Conference Series: Earth and Environmental Science 139 (1), 012048, 2018
102018
Enhancing the economic value and consumer preferences of commercial mondol stingray (Himantura gerardi) leather creative products
L Sahubawa, A Pertiwiningrum, Y Rahmadian
IOP Conference Series: Earth and Environmental Science 139 (1), 012049, 2018
102018
Sensory analysis, caffeine, chlorogenic acid and non-volatile taste compounds of arabica coffee (Coffea arabica) fermented with sugar addition for brew taste
KM Santosa, S Supriyadi, S Anggrahini, Y Rahmadian
Indonesian Food and Nutrition Progress 17 (2), 37-44, 2020
62020
Non-volatile taste components and amino acid profile of jengkol (Pithecellobium jiringa) seed flour after steam blanching
Y Rahmadian, Supriyadi, U Santoso, NA Mahmudah, O Akbar Nur Ichsan
International journal of food properties 22 (1), 1536-1547, 2019
52019
Sensory properties and volatile compound profile of anaerobic fermented Gayo Arabica coffee in non-washed processing
B Mulyara, S Supriyadi, Y Rahmadian, OAN Ichsan
Pelita Perkebunan (a Coffee and Cocoa Research Journal) 37 (3), 239-254, 2021
32021
Non-volatile compounds of unwashed Gayo Arabica coffee (Coffea arabica) with anaerobic fermentation process
B Mulyara, Y Rahmadian
IOP Conference Series: Earth and Environmental Science 828 (1), 012022, 2021
32021
Improving white oyster mushroom productivity by biogas sludge and its potential as functional foods
Y Rahmadian, A Pertiwiningrum
IOP Conference Series: Earth and Environmental Science 662 (1), 012013, 2021
12021
EFFECT OF STEAM BLANCHING ON COLOUR, NON-VOLATILE TASTE COMPONENTS AND AMINO ACID PROFILE OF JENGKOL (Pithecellobium Jiringa) SEED FLOUR
Y RAHMADIAN
Universitas Gadjah Mada, 2019
2019
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