EXTOL
发表于 2025-3-23 10:45:10
Optimation of Breakfast Meals from Local Taro Using Response Surface Methodology9.0(g). Predicted and actual product is considered as the same since they are fall in range of 95% confidence. Thus, the above recommended condition of the treatment is validated as the best treatments in producing plain breakfast meals.
critique
发表于 2025-3-23 15:56:03
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洁净
发表于 2025-3-23 20:15:54
Clustering of High-Yielding and Early-Maturing Soybean Genotypest to those stresses through escape mechanism. The objective of this research was to map and classify the seed yield and days of maturity of soybean lines, as well as selecting soybean lines for both high yield and early maturing. The experiment was conducted at Genteng Research Station in Banyuwangi
上坡
发表于 2025-3-24 02:05:25
L. Extracts as Botanical Fungicides to Control Soybean Rust Diseasee yield loss caused by this disease has been reported up to 80% on susceptible cultivars. Applications of chemical fungicides that reduce the infection rate, however, are not considered environmental friendly. The use of botanical fungicides is one of the alternative controls to reduce the rust dise
Veneer
发表于 2025-3-24 04:29:56
Development of Breakfast Meals from Local Taro Using Extrusion for Food Securitye high quality and performance product. Taro, mung bean and banana are good combination to make breakfast meals. To produce breakfast meals which are expanded, light, porous and crunchy, it is required that starch has special characteristics, i.e., cassava flour. Improvement of the formulation can b
Gyrate
发表于 2025-3-24 08:10:54
Factors Determining the Practice of Sustainable Cassava Farming System in Tanjungsiang—West Javativity. Locally known as . or manggu cassava, the plant variety is Adira-2. With the average land productivity of 20–30 tonnes per hectare, the steady output is considered special due to the crop’s character that tends to cause soil nutrition losses. Investigation on factors determining the implemen
枯燥
发表于 2025-3-24 12:14:57
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ellagic-acid
发表于 2025-3-24 18:12:55
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Glaci冰
发表于 2025-3-24 19:50:22
Nutritional and Physical Characteristic of Sweet Potato and Taro Flour Modified by Amylolytic Enzymeod security using both commodities is by producing them to become modified flour that is fermented using amylolytic enzyme. Due to similar characteristic to wheat flour, the modified sweet potato and taro flour could substitute the role of wheat flour, could be beneficial for people with autism. The
贿赂
发表于 2025-3-25 02:38:49
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